Is it a breakfast? Is it a snack? Is it a pudding? It can be whatever you want!
Chia puddings are just so versatile. They make a great quick and easy breakfast to go. They are delicious enough to have as a dessert. And, best of all, they are packed full of skin-loving nutrients including healthy fats, protein, fibre, B vitamins and zinc to name a few. Oh and did I mention they also have antioxidant properties too?
As they store well you can make a big batch up on a Sunday to have low sugar, gluten free, super filling breakfasts, snacks or puddings ready to grab for the week ahead.
2tbsp of chia seeds gives you an impressive 11g of fibre... that's 1/3 of your daily target!
These chia puddings are really quick and easy to make and they last a few days in the fridge so it's a great one to batch prepare. This one is made with a mango, raspberry and coconut topping but half the fun of these is experimenting with different fruits and toppings. I'd love to see your creations.
Tag me on Instagram with your chia puddings and share your topping ideas @louisegouldingnutrition
Prep time: 10 minutes
Total time: 10 minutes
6 tbsp chia seeds
400ml milk (dairy or dairy-free alternative)
2tsp honey (optional)
2 tbsp desiccated coconut
Combine chia seeds, milk, cinnamon and honey in a bowl and mix well to combine
Leave to sit for 15 minutes then stir briskly with a fork to break up any clumps
Split into individual serving dishes, cover and refrigerate overnight
Blend the mango and if not using straight away add a few drops of lemon juice, cover and refrigerate
Top the pudding with the mango puree, a handful of raspberries and 1tbsp desiccated coconut.
Eat and enjoy!
Chia pudding can be stored for up to 5 days in the fridge in an airtight container