I love opening the fridge and seeing these little jars of goodness ready to go! They are quick and easy to make and made with simple supermarket ingredients. They double as a light breakfast or substantial snack. One of these mid-morning will keep me full until lunchtime. The chia seeds make these puddings special, puffing up into soft pearls and creating a beautiful texture. They are packed with antioxidants and omega-3 fatty acids and are a great source of fibre. You have many options for customisation here; top your Chia and Oat Puddings with your choice of fruit and nuts, or you could even add granola or cacao nibs.
Can you make Chia and Oat Puddings ahead of time?
Yes, you can make Chia and Oat Puddings ahead of time and refrigerate for up to 3 days. Toppings are best added right before serving.
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Chia and Oat Puddings
- Total Time: 10 mins
- Yield: 1 1x
Ingredients
Values are per serve. You will need a jar or cup 300 ml/10 fl oz in volume.
- 3 tbsp quick oats
- 1 tbsp chia seeds
- ⅓ cup (79 ml) milk
- ⅓ cup (79 ml) Greek yoghurt
- 1 tsp maple syrup
- 1 tbsp blueberries (or fruit of your choice like raspberries, strawberries, or diced mango)
- 1 tbsp walnuts (or any nuts of your choice like almonds, pecans, or cashews)
- 1 tsp coconut flakes (or you can try dried fruit, cacao nibs or granola)
Instructions
- Place quick oats and chia seeds in your jar or cup. Top with milk and allow to stand for 10 minutes until the mixture has thickened.
- Top with the Greek yoghurt.
- Add maple syrup.
- Top with blueberries, walnuts and coconut flakes.
Notes
MAKE AHEAD
Refrigerate for up to 3 days. Toppings are best added right before serving.
LEFTOVERS
Refrigerate any leftover pudding for up to 3 days.
- Prep Time: 10 mins
- Category: breakfast, snack, Chia and Oat Puddings
- Method: combine
