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
METHOD:
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.
Notes
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.
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