Breakfast Chia Pudding

Every blogger has a favourite recipe for their chia pudding – so here is mine! Whilst it is named chia pudding, I never actually eat this as a pudding. It is more of a breakfast dish for me. You can have this as a pudding if you wish – it could easily be snazzed up with lots of chocolate.

I make this the night before for an easy and quick breakfast the next morning. The chia seeds need time in the liquid to expand and become easier to digest – this often takes about 6 hours. I am sure I don’t need to tell you the health benefits of chia seeds, but they are packed with plenty of omega 3 – a great addition to a vegan diet. I find they resemble frogspawn in their expanded form, so I mix my chia seeds with oats and yoghurt. Plus, this way you get more of a substantial and nutritious breakfast…still looks like something the cat brought back up, but don’t let that deter you!

The yoghurt I use often varies. For creamier results I’d recommend CoYo, but it is one of the pricier yoghurts. Therefore, I have experimented with others and also find that Koko works just fine, but is a bit more watery.

Mixing frozen fruit in helps to bring sweetness to the pudding and I dollop on plenty of almond butter before eating – because that stuff is super tasty and addictive. Just look:

Chia Pudding
I like to use frozen blueberries. They tinge the pudding with a slight hint of purple, a great way of brightening up your morning.

You can use whatever fruit you want and they don’t have to be frozen. I personally choose to use frozen because they are easier to store and are there ready to use when you want – plus the nutrients are preserved through freezing straight after picking. Such nutrients may be lost when fruit is picked and stored in ambient temperatures, transported and stored again, before even reaching your mouth!

Quite often people find that their chia seeds sink to the bottom once mixed together. This requires you to remix it every couple of hours to ensure an even spread before eating. However, by mixing the seeds and oats with yoghurt before adding milk, the mix binds together much more effectively and I never have to go and remix it once it’s in the fridge.

RECIPE – CHIA PUDDING
(Serves 1)

Ingredients:
2 tbsp Chia seeds
2 tbsp Oats (whatever type you fancy)
2 tbsp Vegan yoghurt – CoYo tastes yummy
200ml Plant-based milk – I use Oatly, as it’s lovely and creamy
2 tbsp Frozen fruit
As much nut butter as you bloomin’ well desire!

Method:
1. Mix the chia seeds with the oats
2. Stir the yoghurt in and make sure it is fully incorporated
3. Gradually mix in the plant milk
4. Add your fruit and stir
5. Cover and place in the fridge overnight
6. Before eating, plop on your nut butter and eat!

3 Comments Add yours

  1. Penny says:

    A dash of maple syrup is a favourite addition for me – always follow your recipe here though and always a favourite 😊

  2. Nikki Kagan says:

    LOVE THIS!!! Just need to find vegan yoghurt in Israel!!!! Nikki Kagan, Principal http://www.HorseSenseInternational.com 972 (0)523-209-390 fax (04) 630-8324 “There is a voice that does not use words…Listen.”~ Rumi

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    1. Hi Nikki! Do you have Coconut Cream in Israel? I often use coconut cream in an indian curry because it is thick and creamy. So I reckon it would work very well as a vegan yoghurt substitute. The yoghurt is only really used here to create a creamy pudding, because the dairy free milk makes it very runny on its own.
      I’ll give the coconut cream a go and let you know if its works!

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