Fruit and Chia Pudding
This quick and easy snack is full of fibre, protein and omega 3’s.
The only catch is you need to refrigerate it overnight before eating.
All you need to do is combine your ingredients with a stick blender or food processor, store it in a covered container - a jar with a lid works really well - and refrigerate for approximately 8 hours.
You can store it for up to 3 days in the fridge, so why not make up a bigger batch that can be used for breakfast or snacks over the next few days.
This is an easy one to keep lactose free if you need to. Just keep the milk and yoghurt choices dairy free. Coconut milk, soy milk or almond milk all work well. If possible choose a calcium fortified option.
This recipe uses strawberries, but you can use any fruit you like - fresh or frozen. If you’re using frozen fruit you may want to let it defrost a little before blending it, otherwise it has more of a sorbet consistency. It may also need a little more liquid when blending.
Pictured here is the Strawberry Chia Pudding with Coconut Yoghurt and Toasted Oats.
You’ll find our delicious Toasted Oats recipe in a previous blog post.
Strawberry Chia Pudding
The amount listed here totals 240 calories and will make 2 - 3 serves
- 1 cup Strawberries
- 5 Tbsp Skim Milk or Diary Free Alternative
- 2 Tbsp Chia Seeds
- 2 tsp Maple Syrup
- 1 tsp Vanilla Essence
- 1 tsp LSA
Puree fruit and milk together with stick blender or food processor.
Add chia seeds, maple syrup and vanilla essence. Combine well.
Store in an airtight container and refrigerate for approximately 8 hours or overnight.
Can be kept in the fridge up to 3 days.