Chia and Oat Puddings
Servings: 1
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!
Ingredients
- Amounts are per 1 serve. You will need a jar or cup 300 ml 10 fl oz in volume.
- 3 tbsp quick oats see note 1 to use regular 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
- 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.
- Top with the Greek yoghurt.
- Add the maple syrup.
- Top with blueberries, walnuts and coconut flakes.
Notes
Note 1 – You can use regular oats, but they will take a little longer to soften, and the result will be a little chewier (but equally delicious!). Just increase the initial soaking time to 30 minutes.
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.Scan for full recipe:
