Chia pudding is a recipe that is quick, easy, nutritious and adaptable for breakfast or for dessert. I love making this for breakfast as it feels really naughty to have pudding for breakfast!! Chia seeds are a great source of fibre and provide slow release energy, this is especially good pre work-out or when in the mountains ready for a long day of skiing. Chia pudding also satisfies after dinner sweet cravings. For more info on the amazing benefits of these little super-seeds check out my blog post on Chia seeds.
- 1 cup almond milk (preferably unsweetened) or another non dairy milk
- 1 small ripe banana
- 1 tsp organic vanilla powder
- 2 organic medjool dates – pitted
- 3 tbs organic chia seeds
- pinch of himalayan salt
Add all the ingredients apart from the chia seeds to a high speed blender and whizz until smooth.
Pour banana milk mixture into a container or tub then add the chia seeds and stir well. Refrigerate ideally over night but at least for 1-2 hours then enjoy as breakfast or dessert. Serve with chopped banana and crushed walnuts.
Instead of dates you could sweeten with agave, pure maple syrup or raw honey. If you are using a sweetened milk you might not need to much additional sweetener, so it’s important to try your milk mixture before you add the chia seeds and add more if necessary. Chia seeds don’t have any flavour but they will swell up and take on the flavour of the liquid they are added to.