Chia seeds! I love these little guys. They are just so darn handy - which if I’m honest - is why I use them but they are super nutritious too so that’s a bonus. If you want to know more about the health benefits of these little gems, check out this post. They’re cheap, versatile and fool proof, especially with this recipe.
We usually have a chia pudding in our fridge every single day. It’s the main part of Bear’s breakfast every morning (parents be warned, they are a total b**ch to clean up so if your kid is super messy I do not recommend. I’m lucky mine eats every single scrap) and it’s easy to vary the flavours to keep it interesting.
The recipe below is more like a base recipe. You can make it as simple or complex as you like by adding different fruits, powders, nuts or seeds. It’s easy to make it ‘Instagram-able’ too which I guess in this day and age is a total win. Make sure you tag us @naked_paleo if you do decide to share your creation with the world.
Perfect Chia Pudding
3 serves + - depends if you want to add more toppings
Vegan, gluten free*, high fat, nut free, RSF
Prep time + tidy up: 10mins
Cook time: 2mins
1/4 cup chia seeds – black or white
1/2 cup rolled oats - *these generally contain trace gluten unless otherwise stated so can be replaced with quinoa flakes OR increase chia seeds to 3/4 cup
1.5 cup mylk of your choice
1/2 - 1 cup of frozen fruit – I like to use raspberries
1-2 tbsp maple or honey - optional
In a large bowl, add chia, oats and milk and mix until there are no clumps of chia seeds left together. I like to use a whisk to do this.
Wait 5-10 mins while the chia mixture thickens slightly, then add fruit and sweetener if you want and mix some more.
Transfer to a jar and store in the fridge for up to 4 days.
I like to add more berries to mine, seeds, nuts, cacao nibs and maybe even a sprinkle of maca powder and medicinal mushrooms. This recipe would also work perfectly with our Mylk Infusion Latte Powders. Just add 1-2 tsp of your chosen flavour and mix through. Yum!
Enjoyed this recipe? Want to know when the next one goes live?
Sign up to receive tasty recipes like this and more delivered straight to your inbox. You'll also receive 10% off your first online order.
You may also like
This is one of the simplest recipes I have ever made. It was inspired by grabbing a quick lunch at 100 Mile Table in ...
Choc Cherry No-Churn Ice-Cream with Bianca of The Girl in the Green Apron
We may be halfway through Autumn but does that mean it's too cold for ice cream? No. Never. It's always ice cream wea...
Sweet Potato Chocolate Waffles with Dasha of The Peckish Girl
Gold Coast-based food blogger Dasha of The Peckish Girl is our guest contributor this week. She's created a quick and...
Raspberry, Beetroot and Cacao Muffins with Amelia Kay of Amelia's Balanced Kitchen
Amelia Kay is the face behind the Instagram account Amelia's Balanced Kitchen. She's a qualified holistic nutritionis...