Chia seed puddings are all the rage and it's not hard to see why. They are packed with fibre, protein and healthy fats. Hooray for the chia seed! They also plump up when absorbed with liquid, similar to tapioca.
Summer is almost over (sob) and for little humans it's almost time to head back to school (double sob). Waking up early after a summer of lazy mornings can be a real shock to the system. When it comes to breakfast, it has to be quick and easy. Breakfasts that can be made ahead are the best way to ease yourself back into the morning routine. I try to make a big batch of granola every other week and overnight oats are a favourite in my house. No cooking, no fuss, this chia seed pot is perfect for a back to school breakfast and to put a spring in your step!
The mixture needs to rest for around 4 hours so it is the perfect pudding to make the night before so it's ready for when you rise and shine in the morning. Overnight chia pots save the day and ensure we have a power packed breakfast before we head out for the day's adventures!
I change up what I serve my chia seed pots with. This pot was a combination of what I had in my kitchen! It worked really well but there are so many options you can go with. Mix it with yoghurt for a creamier dessert option or mix with coconut milk, honey and grated lime zest for a tropical twist!
2 tbsps buckwheat puffs
Extra raspberries for topping
2 mint leaves (optional)
Granola (This is optional & recipe is here. This time I added mango and cacao nibs to my granola. So good!)
1 tsp bee pollen
250ml almond milk
6 tbsp chia seeds
2 tbsps honey
1/2 tsp vanilla extract
Soak a few tablespoons of chia seeds in the liquid of your choice with 1 tbsp honey and vanilla extract. I chose unsweetened almond milk but you can use whatever you like - yoghurt or any kind of milk. Soak the chia seeds for a minimum of 4 hours (I always soak them overnight in the fridge as I think that works best) and make sure you mix the chia seeds in with the liquid as if they're just sprinkled on top of the liquid then they won't absorb properly.
Halve 5 of the strawberries and line a pot with the halved strawberries.
Pour the buckwheat puffs at the bottom of the pot so they line the bottom of the pot.
Puree the raspberries and 1 tbsp honey together and pour on top of the buckwheat puffs.
Pour the chia seed mixture on top and then put whatever topping you choose on top! I went with homemade granola, bee pollen, raspberries and mint!
Enjoy these smooth and creamy Chia Seed fruit pots - perfect for a snack, breakfast or a delicious dessert.
Now go fall in love with chia seeds to beat the post-summer blues!