Chia pudding with berries and yogurt
Easy chia pudding with berries and yogurt is a beautiful, healthy breakfast or snack.
I really like chia pudding because of its diversity and easiness.
My absolute favorite is the most simple one made with almond milk with a pinch of vanilla. But you can make chia pudding basically with any liquid or fruit puree, so the variations are infinite.
How to make chia pudding
Making chia pudding is very easy: mix chia seeds in liquid and wait.
Chia pudding keeps in the fridge for up to 5 days so you can prep the pudding for the whole week in advance.
For one portion, you can do the pudding the evening before, but it can also be made in 30 minutes.
Quinoa pops
Have you already tried quinoa pops? They are easy and quick to make, just like popcorn. Quinoa puffs and also burns faster than corn, so remember to keep a close eye on it!
Oil is not necessary for popping anything, but it will give a crispier result.
More tips and uses for chia seeds:
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Chia pudding with berries and yogurt
Ingredients
Chia berry pudding
- 100 ml almond milk (⅓ cup OR 3.4 fl oz)
- 20 g raspberries
- 20 g blueberries
- 4 tablespoons chia seeds
For the yogurt layer
- 100 ml plant-based yogurt (1/3 cup OR 3.4 oz)
- 20 g raspberries
- 20 g blueberries
Garnish
- 1 tablespoon quinoa pops
- berries
Instructions
Chia pudding
- Measure almond milk, berries and chia seed in a small mixing bowl. Stir with a fork. Crush the berries a little to release juices
- Move the bowl to the fridge for at least 30 minutes. Stir for a couple of times during the first 15 minutes.
Yogurt
- Mix the yogurt with rest of the berries.
Quinoa pops
- Rinse a spoonful of quinoa and tap dry with a kitchen towel.
- Put the quinoa in a small pan on a medium heat. Cover with a lid and heat until the quinoa pops.
Plate
- Plate the chia pudding and berry yogurt in a bowl and garnish with more berries and quinoa pops.
