Chia Pudding Recipe
This chia pudding recipe is a brilliant recipe for people with busy lifestyles! It’s really easy to make, super nutritious and takes less than ten minutes to make… and you all know how I love my quick recipes which take minimum effort! Anything to make my life easier!
If you’re not on the chia train quite yet, here’s a few reasons why you should hop on to destination healthiness…
They’re really rich in protein so just like eggs, when you eat them for breakfast, they keep you feeling fuller for longer. These little pots keep my cravings at bay until lunch time.
They’re also high in fibre, manganese, magnesium and phospohorus, all of which are essential for the nerves and bones, and low magnesium levels are known to cause migraines. So ladies, get topping up!
Chia seeds are also high in antioxidents protecting the body from nasty free radicals which can damage cells.
They’re high in Omega-3 (also found in oily fish and essential for brain health)
They’re all-rounders, high in most micro and macro nutrients in some form or another and very easy to work into your diet.
I’m sure you don’t need more reasons to make this chia pudding recipe but just one more for good measure… it tastes awesome!
Ingredients (makes 6 breakfast pots)
- 500ml organic milk or coconut milk
- 2 bananas
- 80g Chia seeds
- 1/2 tsp cinnamon
- Pecan nuts
In a blender mix your milk and bananas until the bananas are fully disintegrated. Slowly stir in the chia seeds and the cinnamon constantly stirring so the mixture is even and all the seeds don’t sink to the bottom!
Cover over with cling film or tin foil and place in the fridge over night. It will take 10 hours or so to fully soak up and the end result is similar to cold rice pudding.
Spoon the mixture into separate breakfast pots and add some pecans and blueberries to the top. These can be left in the fridge for 5 days or so, so it’s much easier to make in bulk for the week