This chia pudding recipe is light and delicious, perfect for a summer breakfast. It's completely plant-based and gluten-free. You have to prepare it in the evening, as it thickens overnight. However, it will only take you 10 minutes!
Compulsory: indulge with toppings! The pudding itself doesn't have a very strong flavour; it's all in the toppings!
Ingredients:
2 Tbsp chia seeds
200ml unsweetened plant-based milk (I use almond or cashew)
½ tsp cinnamon
Optional: maple syrup or rice syrup (if you do a good job with the toppings, you won't need it)
Topping suggestions:
Berries
Hemp seeds (if you haven't tried them yet, I highly recommend you to!)
Hazelnuts (even better if slightly roasted)
Almond flakes
Dried figs
Shredded coconut or coconut flakes
Puffed quinoa
Dried prunes
Pecan nuts
Apples
Caramelised bananas
Goji berries
Dried raisin
Cacao nibs
Peanut or hazelnut butter
Sunflower seeds/ground flaxseed
Plant-based yoghurt
Granola
Berry jam
Method:
1. Place all the ingredients into a breakfast bowl and stir.
2. After 10 minutes, stir again. The texture will already be different.
3. Store it in the refrigerator (covered with a plate) overnight.
4. In the morning, stir the pudding and cover with your favourite toppings.
Notes:
If you want to try something different, you can replace the cinnamon with matcha powder or cacao powder.
When you know you're going to be extra busy, you can also prepare your breakfast ahead for the entire week. In that case, I suggest using glass jars or airtight containers. This way, your chia pudding can last up to 5 days.
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