Chia puddings are a great high protein start to the day. I’ve tried many over the years and sadly sometimes been left feeling a bit disappointed. Fear not ladies, I now think i’ve found the secret to a beautifully creamy, tasty chia pot and it’s all down to using a mix of coconut yoghurt and almond milk. You can of course use Greek yoghurt if you prefer and are not dairy free. Today I’m stepping into the new season in style with these Autumn Spiced Vanilla and Blackberry Chia Pots.
I like to make the chia base the night before and then it’s ready to go when you’re hungry in the morning. Overnight oats be ware, there’s a new kid on the block with these overnight chia pots! Why not make them in a jam jar and take them to work or the gym?
Fun Nutritional Facts about Chia
These tiny seeds are a nutritious powerhouse, containing all 8 essential amino acids. To put it in simple terms, 2 tablespoons of chia seeds contains
- As much calcium as half a cup of milk
- More than double the fibre of a cup of oats
- More Omega3 than wild Salmon (100 grams of salmon contain 1.7 grams of omega-3, while 100 grams of chia contain 24.3 grams omega-3.)
Need another excuse to enjoy this delicious low carb pudding?
Makes 2 small Autumn Spiced Vanilla and Blackberry Chia Pots
- 4 tablespoons of chia seeds
- 250ml of almond milk (I like to use Plenish Cleanse)
- 100g of coconut yoghurt (I like to use Coyo)
- 1/2 teaspoon of vanilla powder
- 150g of blackberries
- 1/2 teaspoon of cinnamon
Place the chia seeds in a jam jar and mix with the almond milk and vanilla. Leave in the fridge for at least 6 hours, ideally overnight.
When ready to eat, blitz the berries in a food processor until the resemble a coulis. Mix the soaked chia seeds with coconut yoghurt and layer with the blackberry coulis. Sprinkle with cinnamon. (Option to stir the cinnamon through the soaked chia seeds in you prefer.)
Option to top with pumpkin seeds or coconut chips if you fancy some additional crunch.
Don’t forget to pin this to Pinterest so you can make it later.