Chia Pudding With Granola And Mixed Berries

One of my staple brekkies is chia seed pudding. It looks really cool, so it’s a good one to make if you’re trying to impress someone – sometimes I even scatter it with edible flowers if I really want to make an impression. Not to mention the health benefits of chia seeds ... they’re high in calcium, protein, fibre and even omega-3. If you want the omega benefits of chia seeds, though, you’ll need to soak them or grind them up like linseeds (flaxseeds), to activate them.

What You Need

• 1 1⁄2 cups almond or coconut milk
• 1⁄2 cup chia seeds
• 2 tablespoons maple syrup
• 1⁄2 vanilla pod, split and scraped
• 1 cup mixed berries
• 1 cup granola
• sprinkle of dry chia seeds, to serve
• edible flowers, to serve (if you want to go all out)

What to do

1. To make the chia pudding, put your nut milk, chia seeds, maple syrup and vanilla seeds into a jar, screw the lid on tight and give it a good shake, then place in the fridge for about 4 hours, or overnight is best. The chia seeds will expand to about three times their size. Then your pudding is done! It’s time to get layering.
2. Now take two clear glasses, spoon a layer of the chia pudding in the bottom, then pop on a layer of berries, followed by a layer of granola. I like to make three layers, then top everything off with a few fresh berries and chia seeds. These will last 3 days in the fridge.

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