Wednesday, 5 April 2017

Chia Breakfast Puddings

Chia puddings make an excellent breakfast. I make up a large batch, keep it in the fridge and then make a breakfast combo according to what is my fridge or season. I like to include nuts and fruit and will often include oats either as cold cooked porridge or a scattering of toasted muesli and yoghurt. There are many versions of this pudding around, however, it is so simple to make and can be easily adapted to your tastes. I find the addition of the vanilla extract makes it sweet enough, add a little maple syrup or honey if you need a sweeter product.

Chia pudding, yoghurt, stewed fig/fig compote, fresh figs and walnuts.

Cold oat porridge, chia pudding, yoghurt, plum compote, blueberries and walnuts.

Chia pudding, yoghurt, milk, blueberries, walnuts and a dollop of pureed stewed figs.

Chia pudding, yoghurt, plum compote, hazelnuts and ground flax seeds.

Chia pudding, yoghurt, vanilla syrup, banana, nectarine, blueberries, walnuts and flax seeds.

How To

Combine 1/4 cup chia seeds (white or black), 1 cup milk ( low fat, soy, almond or whatever you prefer) and 2 teaspoons good quality vanilla extract. Use more milk if you prefer a softer pudding.

Mix well and refrigerate. Stir whisk after twenty minutes and refrigerate. Repeat. The chia seeds will absorb the milk and produce a thick jelly like mixture after awhile. Keep refrigerated.

It may seem strange to combine cold porridge with the chia pudding. It is delicious if the porridge is made with milk and creamy. Add a spoon of yoghurt and toppings of your choice.

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