If you need a seriously fast wholefood breakfast on the go…then welcome to the world of chia puddings. A real craze amongst health enthusiasts as its simply so delicious and thanks to the slippery soaked chia seeds a real comforter and healer on the gut.
This recipe is very versatile. Use any dairy free milk and the coconut cream is purely optional. Having tried however many chia puddings the below recipe I believe provides the perfect balance of creaminess.
Toppings are purely what your heart desires. Berries work particularly well, but any seasonal fruit will do, along with your preferred nuts, seeds, coconut flakes etc. The options are endless. For a bit of extra sweetness I like to drizzle just a little raw honey. What I will say is definitely make sure you use vanilla in the recipe as this gives the pudding a caramel like flavour.
I make a large batch and place in glasses in the fridge ready to eat in the morning with whatever is at hand. Simply delightful and a must try.
2 hours minimum or overnight
- ½ cup chia seeds
- 2 ½ cups almond milk
- ½ cup coconut cream (optional)
- 2 teaspoons natural vanilla extract
- Toppings: seasonal fruit, nuts, seeds, cacao nibs, coconut flakes
- Combine the milk, cream, vanilla and chia seeds in a medium bowl and whisk well.
- Cover the bowl and leave in the fridge for at least two hours or overnight. Or place in individual portions.
- When ready to enjoy add your favourite toppings. Such as mixed berries, seasonal fruit (kiwis, passion fruit, banana slices etc), as well as any nuts and seeds you have at hand.
- In the cooler months this dish can be gently warmed up over a low heat on the hob for 5 – 10 minutes.
Allergy Information: Dairy Free, Wheat Free, Gluten Free, Egg Free, Tree Nut Free, Soy Free. Vegetarian, Vegan.