Rich in fibre, protein and omega 3 fatty acids, this easy chia pudding recipe is perfect for breakfast as it provides a slow release of energy throughout the morning. This is a great recipe to prep on the weekend and grab-and-go for those early mornings.

Prep time: Overnight

Cook time: 15 min

Serves 1

Ingredients

4 tbsp chia seeds

1 cup milk (I like to use normal cows milk but unsweetened almond milk would also be nice)

1/2 tbsp rice malt syrup

1/4 tsp vanilla

Toppings of choice i.e. berries, yoghurt, maple syrup, granola, nut butter

Berry Chia Jam - makes approximately 300mL

2 cups frozen berries

4 tbsp chia seeds

3 tbsp rice malt syrup

1/4 cup water

2 tsp vanilla extract

Method

In a mason jar, stir together the chia seeds, milk, rice malt syrup and vanilla. Close the lid and shake the mixture to combine everything.

Once everything is combined, let it sit for 5 minutes. Give it another shake or stir to break up any clumps. Place the mixture in the fridge overnight to “set”. In the morning, the chia pudding should be nice and thick.

To make the chia jam, place frozen berries in a pan with the water. Melt over a low heat on the stove top.

While the berries are softening, add in the chia seeds, malt syrup and vanilla, stir to combine. Remove from heat and allow to cool in the saucepan for 10 minutes. Give the jam a stir, to ensure the chia seeds are evenly distributed. Once cool, transfer to a clean, sterile jar and refrigerate until cooled and set; it will thicken even more as it cools.

Before eating, serve the pudding with your favourite toppings and chia jam.

Chia pudding can be stored in the fridge for up to 5 days and the jam up to 2 weeks.