Chia pudding is all the rage at the moment and for good reason. It’s packed with nutrients and creates an interesting texture that’s very versatile as a vehicle for so many different flavours. But for me, in this phase of my life, my favourite part is that it’s super easy to prepare. So simple in fact that the kids can do at least 80% of the prep.
It makes a great breakfast option too that is particularly appealing to kids with its pudding-like texture. So we meal prep big batches of these as super handy grab & go brekkie options that the kids can either eat on the go or help themselves to at the crack of dawn, buying me a few extra moments of peace in bed.
If you haven’t hopped on the chia train yet, it’s time to embrace these tiny seeds of wisdom and whip up some chia seed pudding magic. Chia seeds may look like they’re struggling with a Napoléon complex with their tiny stature, but make no mistake – these little guys are the brains behind the operation. Packed with omega-3 fatty acids, fibre, and antioxidants, chia seeds are the overachievers of the superfood world.
Preparing chia seed pudding is like having your own kitchen assistant that requires minimal effort. Mix the seeds with your favourite milk, toss in some sweeteners and flavourings, and let it chill in the fridge. You can even add other extras in the mix to really layer up the flavours. We love using oats, but muesli and fresh fruit also add another layer of flavour and texture. This breakfast practically makes itself, giving you more time to contemplate life’s deeper mysteries, like why socks disappear in the laundry.
If you’re tired of the same old boring brekkies that are often lacking in the nutrient department, chia seeds will really shake things up. These seeds have a magical quality that transforms liquid into a delightful, pudding-like consistency. It’s like a culinary science experiment, and the result is a texture that will give even the fussiest little eaters a change of scenery with it’s pudding-like qualities.
Chia seed pudding blurs the lines between breakfast and dessert, making it acceptable to enjoy at any time of the day. Who says you can’t start your morning with a spoonful of decadence? Embrace the rebellious spirit of chia seed pudding and redefine when dessert is appropriate. In a world filled with dessert dilemmas, chia seed pudding emerges as the witty, intelligent, and utterly delicious solution. So, go ahead, break free from the breakfast doldrums, and let the chia seeds do their magic.
Chocolate Chia Oat Pots
Equipment
- 6-8 small glass jars or containers with lids (I use 6x 300ml jars with screw top lids)
Ingredients
- 1/4 cup cocoa powder
- 3 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- Pinch of salt
- 1 1/2 cups milk of your choice
- 1/2 cup chia seeds
- 1 cup pre-cooked oats (optional)
- 4-6 tbsp strawberry jam
- 1 cup fresh berries (raspberries, blueberries, chopped strawberries etc)
- whipped cream for serving (optional)
Instructions
- Pre-cook some oats to make porridge (this can be done in advance or use leftover porridge)
- In a large mixing bowl, combine the cocoa powder, cinnamon, maple syrup, vanilla extract & salt until thoroughly mixed
- Next add in your choice of milk (I use nut milk, but any milk will work) and mix till combined
- Then add in the chia seeds, stirring thoroughly to evenly distribute and coat the seeds and remove any clumps
- Get all other filling ingredients ready and start an assembly line (this is where the kids can come in handy) adding tablespoonful's of each ingredients in layers in each jar
- Once the containers are full, put the lids on and tap them gently on the bench top to settle the ingredients and fill up any gaps and air bubbles
- Refrigerate for at least 6 hours, ideally overnight
- If you'd like to add whipped cream on top, leave space towards the top of the jar and ideally add the cream right before serving
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