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Coconut Chia Pudding

  • Writer: Ruth Carlisle
    Ruth Carlisle
  • Nov 23, 2019
  • 2 min read

Updated: Jun 8


EASY BREAKFAST PREP

This week I'm sharing with you another one of my favourite breakfast recipes! Chia Pudding is another really quick breakfast to prep the night before - it is great for breakfast on the go and for those busy mornings!

CHIA SEEDS: WHAT'S THE BIG DEAL?

Chia seeds deliver a huge amount of nutritional goodness for such a small addition to our foods [1]. Some of the benefits of including chia seeds as part of a balanced diet are:

  1. High Antioxidant Content [2]- this is important because antioxidants fight the production of free radicals, which can damage cell molecules and contribute to aging and diseases such as cancer

  2. High in Fibre [3] - fibre feeds the good bacteria in your intestine, which is important for keeping your 'gut flora' well fed which is essential for goof gut health. Chia seeds are 40% fibre by weight, making them one of the best food sources of fibre.

  3. An Excellent Plant-Based Protein [4] - chia seeds contain 14% protein, which is very high compared to most plants, so is excellent if you eat no dairy or meat within your diet.

  4. High in Important Bone Health Nutrients [5] - chia seeds are high in several nutrients that are important for bone health, such as calcium, phosphorus, magnesium and protein.


Another one of the great things about chia seeds is that they are incredibly easy to incorporate into your diet!

  • Because the seeds taste quite bland, it means you can add them to pretty much anything. They can be eaten raw, soaked in juice or milk (like this chia pudding!), added to porridge, pudding, smoothies or baked goods. You can also sprinkle them on top of cereal, yogurt or savoury dishes.


Serves: 1. Preparation Time: 5 minutes + 6 hours to chill


INGREDIENTS

  • 3 tbsp chia seeds

  • 1/3 cup coconut milk (from carton)

  • 1 tbsp maple syrup

  • 1/2 tsp vanilla essence

  • 1 tbsp coconut yogurt

METHOD

  1. Mix chia seeds, coconut milk, maple syrup and vanilla essence in a bowl. Once well mixed, cover and leave to rest in the fridge overnight (or at least 6 hours).

  2. In the morning (or after 6 hours), mix in coconut yogurt and top with topping of choice - I've got with raspberries and coconut chips in the picture but other fruits, berry compotes and nuts/seeds also work!


Happy Baking!

Ruth xxx


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