Chia Pudding… healthy, versatile and requires little energy to make!
Back when I was a Police Officer, working shifts… I sometimes worked 5 days in a row for 11-12 hours each day and on the day shift, I had to be at work and ready to roll by 6am!
Shiftwork is enemy of a healthy lifestyle, but I did my best to always take my own meals and snacks and this Chia Pudding was one of my staples. I only had to make one quick batch the day before my working week started and it lasted the entire shift block!
It’s really very easy to make, highly portable and I even ate it once or twice in the passenger seat with sirens blazing on the way to a job! Shhhh… don’t tell anyone 😉
The best thing about this pudding is that it’s packed full of fibre, protein and good-omega-3-fats from the chia seeds… some healthy nut fats, fruit fibre and probiotics in the yoghurt… what a great (and super tasty) way to start the day!
- CHIA PUDDING
- 500 ml Milk (any type but I use my own Creamy Nut Mylk)
- 85 gm Chia seeds (black, white or a combo is fine)
- 1 tsp ground cinnamon
- 1 tsp organic vanilla extract
- 1 tbsp organic honey
- 1. Combine the Chia Pudding ingredients into a large jar (1 litre or more) with a lid, give it a good shake and place in the fridge for an hour.
- 2. After an hour, give it a good shake again and it should have thickened up, but not quite set (if it's still runny, give it another 30 minutes or so in the fridge).
- 6 jars (any kind but I use old jam jars as they are the perfect size!)
- Chia pudding
- 12 pinches nuts (I prefer almonds and hazelnuts, but any will work)
- 12 pinches blueberries (any kind of berries or fruit will work - see notes)
- 12 pinches seeds (I prefer pumpkin, but you can try sunflower or LSA mix)
- 18 tbsp yoghurt (coconut if dairy free; or for the dairy kind - thick pot set works best)
- Drizzles honey or maple syrup, agave
- 6 pinches dried fruit goji berries, sultanas etc
- The AIM is to create 2 layers per jar (but you can make bigger portions in bigger jars if you want).
- 1. Spoon 2 tbsp of chia pudding into the bottom of each jar then add 1 pinch of the nuts, seeds, berries, (1 tbsp) yoghurt and small drizzle of honey
- 2. Repeat this process again
- 3. Finish off with an extra dollop of yoghurt, honey and the dried fruit.
- 4. Put the lids on and store in the fridge for 4 - 5 days.
- Sometimes the fruit can 'run' so by the 3rd or 4th day it can get a bit soggy - make sure to go easy on the fruit (and choose less runny fruits) if you're planning to eat later in the week
- You can easily leave leave out one of the ingredients or swap it for another... the great thing about this recipe is it's versatility - the options are endless!