Nothing beats chia pudding when you’re short on time and in need of a nourishing, fibre-filled breakfast to start your day!
Let’s recap the health benefits:
- They are high omega 3 and natural fibre content makes them fantastic for blood sugar control, which is the key to satiety, energy and weight management.
- They are a complete protein, providing all of our essential amino acids, which is actually quite rare from a vegetarian source.
- They are high in calcium, making them a great dairy free alternate for bone health.
- They are rich in iron, vitamin C, manganese and phosphorus.
Ingredients (Serves 2)
- 1/4 cup chia seeds
- 1 1/2 cups unsweetened coconut milk
- 1 cup fresh or frozen blueberries
- 1/2 lemon juiced
- 1 teaspoon rice malt syrup, optional
- 1/2 cup coconut yoghurt
- Sprinkle of GF & SF Granola, optional
- Combine chia seeds and milk in an airtight container, stir thoroughly and soak overnight in the fridge. You may need to check on it once or twice and stir again.
- In a small pot over medium heat add blueberries, lemon juice and rice malt syrup and stir to combine. Bring to a simmer, cover and cook for 10 minutes or until blueberries begin to break down. Remove from the heat.
- Serve chia pudding into bowls and top with coconut yoghurt, blueberry compote and a sprinkle of GF & SF Granola (if using).
Recipe developed and image shot by Elyse Lagos, TNN Practice Manager, Recipe Developer & Food Photographer. Learn more about Elyse here.