Chia Seed Pudding
This simple chia seed pudding is a healthy side to any breakfast or lunch. It is versatile, quick and can be food-prepped and kept refigerated for 3 days. Alternatively, freeze batches of milk (of choice) and fruit (of choice), thaw and add chia seeds a day before serving. Pop into a reusable yoghurt pouch and take with you on the go!
Equipment
- 1 food processor
Ingredients
- 1 cup Plant based or dairy milk. I prefer coconut or almond milk for this recipe but any milk will work. Coconut milk can also be mixed with water if the flavour is too strong.
- 4 tbs Chia seeds.
- 1/2 cup Pureed fruit of choice. Peaches, apricot, mango, kiwi and/or berries are all great choices for this recipe.
Instructions
- Puree fruit in food processor.
- Pour milk of choice into a food safe container or cup that can easily be covered and stored in the fridge.
- Stir in fruit puree and chia seeds ensuring seeds are evently spread through mixture to avoid clumping as they expand.
- Cover and set aside in refrigerator overnight. This mixture can be stored for up to 3-4 days. Serve in the morning with breakfast. Let baby self feed or feed on a pre-loaded spoon (warning: be prepared for mess). Mixture can be kept for up to 3-4 days in the fridge and makes an easy side for breakfast.
- Serving suggestion: Serve alongside iron fortified toast, oatmeal pancakes (see our recipe) or oatmeal balls (see our recipe).
