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Chia and oat pudding garnished with coconut flakes and blueberries in a glass container.

Chia and Oat Puddings

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5 from 1 review

These 10-minute Chia and Oat Puddings are the ideal breakfast food to keep you nourished and satisfied until lunchtime. They are easily customisable, too!

  • Total Time: 10 minutes
  • Yield: 1 1x

Ingredients

Scale

Amounts are per 1 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 (80 ml) milk
  • ⅓ cup (80 g) plain Greek yoghurt
  • 1 tsp maple syrup
  • 1 tbsp blueberries (or fruit of your choice, such as raspberries, strawberries or diced mango)
  • 1 tbsp walnuts (or any nuts of your choice, such as almonds, pecans or cashews)
  • 1 tsp coconut flakes (or you can try dried fruit, cacao nibs or granola)

Instructions

  1. Place the 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.
  2. Top with the Greek yoghurt.
  3. Add the maple syrup.
  4. Top with blueberries, walnuts and coconut flakes.

Equipment

Notes

Make ahead 

Make Chia and Oat Puddings ahead of time and refrigerate for up to 3 days. I use containers with lids, but you can cover with plastic wrap or beeswax wrappers. The toppings are best added right before serving.

Leftovers

Refrigerate any leftover pudding for up to 3 days. I use containers with lids, but you can cover with plastic wrap or beeswax wrappers. 

  • Author: Nicole
  • Prep Time: 10 minutes
  • Cook Time: Nil
  • Category: breakfast, snack, Chia and Oat Puddings
  • Method: combine
  • Cuisine: American

Find it online: https://simplehomeedit.com/recipe/chia-and-oat-puddings/