Packed with fibre, phosphorous, calcium & omega 3 + 6 fatty acids – perfect for breakfast on these warmer days!

INGREDIENTS: (serves 2)
  • 1 cup unsweetened plain oat milk

  • ¼ cup chia seeds

  • 2 tbsp plain greek yoghurt

  • 2 tbsp unsweetened shredded coconut

  • Cinnamon to taste

  • 1 tsp vanilla extract

  • 1 cup blueberries, frozen or fresh

  • 2 kiwi, peeled and sliced

  • 1 teaspoon honey or maple syrup if you prefer slightly sweeter

  • Combine the milk, chia, coconut, maple syrup, and vanilla in a bowl and stir to combine

  • Cover, and stir occasionally for 10 minutes with a fork or whisk to prevent clumps of chia from formin

  • Divide the chia pudding between 2 glasses or breakfast bowls, layering with sliced kiwi and blueberries.

  • Chill in refrigerator for 4 hours – overnight.


If you don’t have kiwi and/or blueberries to hand, you can use other fruits when you assemble this chia pudding, such as other berries, banana, mango, pineapple, apricots, peach… the list goes on!

If you don’t want to use almond milk, use a different milk of choice.