Surprisingly filling and a good source of slow-release energy, the tiny black chia seed has an amazing ability to hold liquid and becomes pudding-like when soaked in almond milk. Top with fresh berries for a simple, nutritious breakfast.
SERVES 2 PREPARATION 5 minutes, plus soaking
3 tbsp chia seeds
240ml/8fl oz/scant 1 cup unsweetened almond milk
1 tsp ground cinnamon
1 tsp vanilla extract
2 tbsp unsweetened coconut yogurt
20g/¾oz/¼ cup pecan halves, toasted
2 small handfuls raspberries
1 Put the chia seeds in a bowl and pour the almond milk over. Add the cinnamon and vanilla and stir well until combined and all the seeds are submerged in the liquid. Leave to one side for 45 minutes or overnight in the refrigerator if more convenient, until the seeds have swelled and the milk has become gelatinous.
2 Spoon into 2 serving bowls and top with a spoonful of yogurt, the pecans and raspberries. Serve straightaway.
The chia pudding will keep for up to 1 day stored, covered, in the fridge.
A good source of omega-3 fatty acids, chia seeds are brimming with soluble fibre, calcium, iron, manganese, phosphorus and antioxidants. They are broken down slowly in the body providing long-term energy and keeping blood-sugar levels steady.
Food Facts per Portion
Calories 168kcal • Total Carbs 8.6g • total sugar 1.5g • added sugar 0g