A breakfast that you have to prepare the night before can sound tedious but this only takes a few minutes and is brilliant if you know you’ll be short on time the next day and skipping breakfast isn’t an option.
The chia pudding doesn’t need to be left overnight, it’s ready as soon as the chia seeds have thickened up, which takes around 20 minutes or so.
This recipe differs slightly from Anna Jones' as I’ve modified it to include yoghurt which gives the chia pudding a creamier texture.
Anna Jones uses white peaches but this works with any fruit including frozen. My favourite combination is fresh mango and raspberry (pictured) but cherries, blueberries, pears or strawberries are also good. Occasionally I’ll grate an apple into the chia pudding which gives it a nice, crunchy texture.
As an aside, I bought a Gelindo citrus squeezer from Amazon which has made one of my least favourite kitchen tasks, juicing lemons, effortless. It's well made, sturdy and easy to clean. If it ever broke I would replace it immediately.
- 100g oats
- 2 tbs chia seeds (any colour)
- 100g Greek yoghurt
- 250ml milk of your choice
- 1 tbs honey (or maple syrup)
- a dash vanilla extract
- a good squeeze lemon juice
- Add the oats, chia seeds, yoghurt, milk, honey or maple syrup, vanilla and lemon juice into a small jar (I use a Korken storage jar from Ikea) and stir well.
- Leave in the fridge for around 20 minutes or overnight if eating for breakfast the next day.
- When you’re ready to eat, remove from the fridge and give it a stir, adding a little more milk if it’s very thick.
- Defrost any frozen fruit if using or prepare your fresh fruit.
- Spoon the chia pudding into two bowls or glasses alternating with layers of whichever fruit you are using.