- TheGunnChowderPot
Chia seed breakfast pudding with granola and a raspberry compote
The proof is in the pudding!
A chia pudding is a great healthy breakfast that is filling and we find it is a little less dense than having oats. The added nutty granola makes this breakfast high in protein and a great energy boost to start the day. The slight tartness of the raspberries also compliments the coconut yoghurt in a delicious combination and makes the most of frozen fruit is fresh is a little harder to access at this time.
The Recipe
Serves: 1
Prep time: 1hr
Cook time: N/A
Ingredients
170g coconut yoghurt
1 ½ tbsp chia seeds
1 tsp vanilla expert
Half a banana sliced
For the granola
2 tbsp shredded coconut
5g pistachio kernels
5g walnuts, broken
5g goji berries
1 tbsp pumpkin seeds
For the raspberry compote
Handful frozen raspberries
1 tbsp lemon juice
1 tbsp maple syrup
1 tsp cornflour
Method
Combine the coconut yoghurt, chia seeds and vanilla extract in a bowl and chill in the fridge for at least an hour. The pudding should be a jelly like consistency when you remove it from the fridge.
For the raspberry compote, heat the raspberries on a medium heat until they are heated through and bubbling slightly. Add the lemon juice and maple syrup. Once the ingredients are combined, add the cornflour to thicken the liquid.
Combine the granola ingredients together.
To assemble the breakfast, top the pudding with the granola, sliced banana and raspberry compote.
Serve and enjoy!
Alternatives
*The coconut gives it a lovely fresh flavour, but it can also be substituted with regular greek yoghurt but you might want to add 1 tbsp of maple syrup to sweeten the pudding.
Notes
*Although this is a breakfast recipe, chia seed puddings make a great snack or sweat dessert.
*Make sure to refrigerate the pudding for at least an hour otherwise it does not solidify and remains in a runny texture.
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