
I often find myself returning to this overnight chia pudding recipe as a mid-week breakfast option. It's nutritious, delicious, and very importantly, super quick to put together whether prepared in the morning or in advance the night before.
Chia seeds make a great protein source to include in your breakfast. They are rich in prebiotic fibre, which benefits our microbiome, enhances gut motility, and helps prevent constipation. They also provide slow-release energy and are excellent sources of calcium, magnesium and anti-inflammatory omega-3 fats in the form of alpha-linolenic acid.
RECIPE
Ingredients (serves 1):
3 rounded dessertspoons of chia seeds (35-50g)
Around 200ml of plant milk of your choice (I tend to use almond milk)
Topping of choice (I like blueberries, raspberries, flax/pumpkin seeds and almonds/walnuts)
Method:
Step 1
Spoon the chia seeds into a bowl and gradually add the plant milk, stirring continuously. Chia seeds can absorb at least 10 times their weight in fluid, so keep adding milk and stirring until you reach the desired consistency. The amount of milk needed may vary depending on the type of milk you are using, but it’s usually around 200ml.
Step 2
Let the mixture sit for at least 10-15 minutes though I recommend leaving it overnight in the fridge for an easy grab and go breakfast.
Step 3
Add your toppings - a handful of berries, nuts and seeds - and enjoy!
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