It's been a while since I last shared a Chia Pudding recipe but as the weather warms up, it seemed a fitting time as they're ideal for summer breakfasts, as well as being a healthy snack or even dessert option.
Three great health benefits: good source of fibre, helps regulate blood sugar levels, rich in antioxidants
Serves 1
Ingredients:
1/4 cup frozen blueberries
1/2 tsp maple syrup, plus extra for drizzling (if desired)
2 tbsp chia seeds
1/2 cup coconut milk (from a carton)
Handful raspberries
Sprinkling of coconut chips to decorate, optional
Method:
1) To make the base, place the blueberries in a small saucepan over a medium- high heat on the hob, along with the maple syrup and a splash of water (approx 1 tsp). Bring to the boil and simmer until a compote is made, approximately 5 minutes. Set aside to cool.
2) Meanwhile, make the chia pudding by stirring together the chia seeds and coconut milk. Cover and refrigerate for at least half an hour, or overnight, to set.
3) To make the pudding, layer the compote in the bottom of a glass or jar, top with the chia pudding mixture and sprinkle with raspberries & if using, coconut chips and a drizzle of maple syrup.
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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