Ingredients
- 1/3 cup raspberries, fresh or frozen.
- 3/4 cups chia seeds.
- 2 1/4 cups full-fat milk.
- 1/2 lemon, juiced.
- 1 small (120g) green apple, grated.
- 1 teaspoon ground cinnamon.
- 1/2 teaspoon vanilla powder or extract.
To serve
- 1 tablespoon full-fat natural yoghurt.
- 2 tablespoons almonds, roughly chopped.
Directions
- 1. Gently mash berries until they form a puree.
2. Mix together berries and remaining ingredients (except the yoghurt and almonds) in a bowl or glass jar. Refrigerate for at least 3 hours or overnight. Give it a stir 20 minutes after refrigerating to ensure it sets evenly and the apple doesn't sink to the bottom.
3. Divide chia pudding into 3 separate jars and store in the fridge ready for breakfast.
4. When ready to eat, serve chia pudding with 1 tablespoon of natural yoghurt and 2 tablespoons of chopped almonds, per serve.
Note
Dairy-free option: Use almond or coconut milk in place of full-fat milk and replace yoghurt with coconut or almond yoghurt.
Our recipe developer and nutritionist, Meg, says: "chia seeds are a boon for gut health. Once they've been soaked in liquid, they expand and become slimy. This soothes your gut lining and provides a protective layer against bad bugs while your gut can repairs itself."
Ingredients
- 1/3 cup raspberries, fresh or frozen.
- 3/4 cups chia seeds.
- 2 1/4 cups full-fat milk.
- 1/2 lemon, juiced.
- 1 small (120g) green apple, grated.
- 1 teaspoon ground cinnamon.
- 1/2 teaspoon vanilla powder or extract.
To serve
- 1 tablespoon full-fat natural yoghurt.
- 2 tablespoons almonds, roughly chopped.
Directions
- 1. Gently mash berries until they form a puree.
2. Mix together berries and remaining ingredients (except the yoghurt and almonds) in a bowl or glass jar. Refrigerate for at least 3 hours or overnight. Give it a stir 20 minutes after refrigerating to ensure it sets evenly and the apple doesn't sink to the bottom.
3. Divide chia pudding into 3 separate jars and store in the fridge ready for breakfast.
4. When ready to eat, serve chia pudding with 1 tablespoon of natural yoghurt and 2 tablespoons of chopped almonds, per serve.
Note
Dairy-free option: Use almond or coconut milk in place of full-fat milk and replace yoghurt with coconut or almond yoghurt.