Overnight Blueberry Chia Pudding
By Amy Crawford
Last night I popped my blueberry chia pudding in the fridge in preparation for breakfast this morning - letting it sit overnight softens the chia seeds making them more easily digestible and thickens the pudding (which is imperative in my house ;-). The idea was to top it with berries and leave it at that...until I realised that it would look almost identical to my Very Berry Chia Chocolate Breakfast Mousse that I had posted the day before (on instagram & Facebook) and we simply can't have that! The result therefore was as you see it - a 4 or 5 minute 'granola' - quickly sautéed in coconut oil and cinnamon toppling over about 1/3-1/2 of my chia pudding. It was a very happy breakfast hour that's for sure.
This recipe makes a full glass (well I guess that depends on the size of your glass doesn't it, but you've probably seen my glasses in other photos so hopefully you'll get the drift!). By the morning it was fully solid so I simply grabbed a big spoon and scooped out almost half of the glass to then 'dollop' (man I love that word) onto my plate.
1 cup milk (I used Coco Quench, almond milk would be great too)
1/4 cup blueberries (fresh or frozen)
3 tblspns chia seeds
1 heaped tablespoon natural yoghurt
1 small handful goji berries
1 heaped teaspoon maca powder
1 heaped teaspoon maqui powder(optional but know you will not get the same deep colour)
1 heaped teaspoon ground flaxseed
1 pinch cinnamon
Sweetener to taste (Coco Quench is quite sweet so I didn't add any sweetener)
Throw all of the above ingredients into your blender, leaving the chia seeds until the very end. Blend until smooth. Pour into a glass and pop into the fridge overnight. Garnish with sizzling hot cinnamon & coconut nuts.