Two chia puddings, one with mango smoothie and mint, the other with berry smoothie and blueberry.

When breakfast can be a dessert, that has to be a great recipe, right? Make this the night before for a ready-made breakfast. If you need breakfast on the go, store it in a spill-proof jar and bring a spoon.

This recipe makes enough for 4 servings.

Ingredients

1/2 cup chia seeds
3 cups milk (almond, or your choice of milk)
2 tablespoons maple syrup, rice malt syrup or honey
1 tsp vanilla bean paste or vanilla extract
1 teaspoon of nutmeg
1 teaspoon of cinnamon 
or
Instead of spices, 1 tsp of cacao powder for a chocolate version

Tools and Utensils

Bowl
Spoon or whisk
Glasses

Method

Place the chia seeds, milk, syrup, vanilla and spices or cacao powder in a bowl and stir or whisk well. Allow chia to absorb the milk for 10 minutes.

Pour into glasses or jars. Chill in the fridge overnight or at least for 30 minutes.

Spoon topping over and serve.

Toppings

I enjoy mine with a little leftover blended berry smoothie and a sprinkling of granola.

It’s also lovely with

  • A dollop of nut butter and berry jam (not for those with nut allergens)
  • Sliced Banana, especially the chocolate version of chia pudding
  • Diced Mango and flaked coconut
  • Greek yoghurt and strawberries

Notes

  • It is possible to have a food allergy to chia seeds.
  • Also, chia seeds should not be eaten in their dry, raw form. Instead, before eating the seeds, they should be mixed with enough liquid and given time to allow them to expand.
  • Chia seeds are not recommended for people with swallowing difficulties. 

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