While running our practitioner retreat in Bali this year I became a little addicted to Swasti’s chia pudding for breakfast. I admit I’ve come a bit late to the whole chia love party, probably because I don’t buy into the “superfood” hype. However, I found this breakfast sits lightly in the stomach yet is deceptively filling. With warmer mornings just around the corner, chia pudding can be made ahead to for a satisfying start to the day or for a healthy but still utterly delicious dessert.

Chia pudding

(makes 2 moderate or 1 large serve – scale up quantities to make a larger amount)

3 tablespoons chia seeds
1 cup coconut milk (or your favourite nut or soy mylk)

OR:

5 tablespoons chia seeds
1 can (400 ml) cocount milk

The night before, combine the seeds and mylk in a bowl and stir. Over the next 10 minutes stir a few more times. This stops the seeds from sinking to the bottom. If you’d like to create individual serves, decant into smaller bowls or jars.

In the morning top with what you have on hand such as, fresh fruit, nuts, seeds or cacao nibs. For a dessert, drizzle with a little berry coulis, maple syrup or your preferred natural sweetener.

This recipe is dairy-free, gluten-free and vegan. For more  great breakfast ideas, check out the recipe archive.

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