It is almost embarrassing how easy Chia Pudding is – all you really need to do is master the quantities and then you will be making it as part of your meal prep. Chia seeds are a staple a a healthy diet – rich in Omega 3s and magnesium, we should be aiming for 1-2 tbsp of chia seeds each day. Feel free to double this recipe. It will keep in the fridge for a few days.

INGREDIENTS

PUDDING

• 3/4 non-dairy milk. I love unsweetened vanilla, but one of my go-to’s for chia seed pudding is coconut milk. The thicker the milk, the creamier the pudding.
• 1/4 cup chia seeds
• 1 tbsp maple syrup
• Option: 1 scoop vanilla or non-flavoured protein powder

COMPOTE:

• 1 cup frozen mixed berries, raspberries, cherries .
• 1 lemon or lime, zested and juiced
• 2 tbsp water
• 2 tbsp chia seeds
• 1 tbsp maple syrup

INSTRUCTIONS

Whisk all the chia pudding ingredients in a bowl, or place in a mason jar. Give the pudding a good stir for about a minute. If you would like to add some protein powder to the pudding you can – it will change the texture somewhat, but makes for a high-protein breakfast.

For the compote, place the frozen fruit in a small sauce pan, add citrus, water and maple syrup. Bring to a bowl, breaking the fruit slightly with a wooden spoon. Cook for 5 minutes then add chia seeds. Delicious on own, spread on gluten-free bread with almond butter or stirred in yogourt.

For the parfait – place 1/2 cup chia putting and add 1/4 cup compote. You can also layer the pudding with the chia – 1/4 cup pudding, 2 tbsp compote. Top with fresh berries, sliced almonds, pumpkin seeds or a little almond butter. Add a sprig of mint to be fancy.