Chia Seed Pudding 3 Ways
mango & pistachio, apple & raisins, blueberries & apple | 2 servings per day
In 1 fell swoop, 3 days of breakfast for 2 with this delicious chia pudding recipe. Boring? Anything but! With 3 different toppings, you can start every day with a fresh and fruity breakfast that keeps you full.
Note: this recipe is prepared the day before.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
500 milliliters
Coconut milk
10 g
Desiccated coconut
(May be present Tree nuts, Sesame, Peanuts)
1 piece
Mango
1 piece
Apple
1 teaspoon
Ground cinnamon
20 g
Pistachio nuts
(Contains Pistachios May be present Sesame, Peanuts, Tree nuts)
100 g
Chia seeds
(May be present Tree nuts, Sesame, Peanuts)
30 g
Blueberry jam
(May be present Peanuts, Tree nuts)
20 g
Raisins
(May be present Peanuts, Tree nuts, Sesame)
125 g
Blueberries
Not included in your delivery
100 milliliters
Water
2 tablespoon
Honey [or plant-based alternative]
Nutrition Values
Utensils
Cooking Steps
- Put the chia seeds in a large bowl and add the coconut milk, 100 ml water and honey. Mix everything together well, making sure there are no lumps.
- Leave to rest for 10 minutes, then give it another good stir.
- Divide the chia pudding between 6 glasses, leaving room for the toppings.
- Cover the glasses, then put them in the fridge and allow to set for at least 4 hours, or overnight.
- Roughly chop the pistachios.
- Peel and dice the mango.
- Grab two glasses of chia pudding and mix in most of the mango.
- Garnish with the pistachios and the remaining mango.
- Finely dice half of the apple, then put it in a bowl and mix with 1 tsp of cinnamon.
- Grab two glasses of chia pudding and top with the apple.
- Garnish with the raisins.
- Finely dice the other half of the apple.
- Grab two glasses of chia pudding and mix in the blueberry jam.
- Top with the blueberries and apple.
- Scatter over the desiccated coconut to finish.