OK when I say quick, you’ll need to prepare it the night before but you can do it whilst you’re making dinner and it’s done. One of the main things that turns me off eating breakfast is the thought of having to prepare it. Usually I’m buzzing around or I’m working so I can’t really be bothered, but when it’s there waiting for me in the fridge, especially a breakfast pudding, well that’s another matter.
I’ve blogged about the benefits of chia seeds before (see here) but just a quick recap, these little beauties are so good for your health. They are packed with protein, fibre, calcium, manganese, phosphorous plus omega-3 fatty acid and amino acid. PLUS, when you’re making a smoothie or a smoothie bowl, they expand so they’ll thicken up your drink and help you stay fuller for longer.
Essentially, they are a little wonder seed.
This breakfast pudding took me around 10 minutes to make (and that’s probably over estimating). I made my chia seed base the night before then added the topping in the morning so that it layered, otherwise it’ll all seep in to one. Also you can substitute a lot of the ingredients for your own personal tastes, I’ve made some suggestions below.
What you’ll need (this makes one)
- 1/3 cup chia seeds
- 3/4 coconut water or a nut milk whichever you prefer
- 2 tbsp skyr (natural yogurt or greek yogurt again whatever your preference)
- 50g blueberries (raspberries, mixed berries etc also work)
- 2 tbsp granola
How to make your chai breakfast pudding
First of all add your chia seeds to the liquid and give them a little stir. I usually put mine in a mason jar so I can pop a lid on it.
Next add your skyr and blueberries to your blender and blitz. Set this aside.
Leave the chai seeds soak overnight (note you can add a small dash of cacao or protein powder in with them if you want to flavour it a bit) and in the morning add your blueberry yogurt and layer with granola.
It’s really THAT simple.
