Looking for an alternative to your morning porridge? Well, you’ve just landed on the right page! These chia pudding pots are so simple to make, delicious and filling. I’ve heard about the benefits to chia seeds for quite a while yet for some reason this is my first time actually using them.
My good friend Sarah introduced me to this recipe when she made me a chia pot last year and since then I’ve been hooked. Chia seeds are packed full of nutrients, they are a great source of omega-3 fatty acids, rich in antioxidants, and they provide fibre, iron, and calcium. They are definitely good in moderation and work wonderful to make a delicious pudding or simply sprinkle over your porridge in the morning just to give some added flavour and texture.
You can also go wild and experiment with chia pots as there are so many flavours to try out, cinnamon, apple pie flavour, hell yeah! Honestly you can lose yourself on the net for over an hour looking at all the different recipes.
It’s a strange time at the moment but also a good opportunity to find pleasure in so many simple things. I’ve found myself taking more walks, reading, practicing guitar and of course trying out new recipes. This particular one is so easy, all you need are 6 ingredients. You can also adapt it for more sweetness or add more fruit and nuts, whatever takes your fancy. It works well for an after dinner snack too!
Ingredients (Makes 2 chia pots)
1 can lighter coconut milk
4 tablespoons chia seeds
1tsp vanilla extract
100g raspberries
100g almonds
2tsp maple syrup (optional)
Instructions
- Mix the chia seeds and coconut milk together with a teaspoon of vanilla extract. Divide the mixture between two pots and leave in the fridge overnight to set.
- In the morning, roast a big handful of almonds for approx 10 minutes on 320°F/160°C
- Chop the almonds up and add to the pots along with a handful of raspberries
- If you want your chia pots quite sweet add a teaspoon of maple syrup
