Chia seeds are powerhouses of protein with loads of other great nutrients too. They are massively filling and go a long way. Chia is a staple for Peruvians and something they thrive off. The consistency of this breakfast may not be to everyones taste but I love it – and it’s a nice change from oats, which can sometimes feel heavy. The pudding is fab to have in the morning or during the day when you’re hungry. Because of its protein content, it’s also popular with gym bunnies. It’s best to make it a while before you wish to eat it. The chia seeds absorb 9 times their volume of water, therefore you must keep feeding it liquid. If you eat it when it’s not fully hydrated, you’ll probably feel thirsty.
2 dessert spoons of chia seeds
1 dessert spoon of milled flaxseeds
1/2 teaspoon ground cinnamon (preferably organic as it’s sweeter)
Oatly milk/coconut milk/almond milk – or fresh hemp/nut milk
2-3 chopped dates
1/2 banana, thinly chopped
Place the chia, flax and cinnamon in a jar or bowl and mix well. Add the chopped dates and banana and mix again. Add a large cup full of milk (around 150-200ml). If making this in a jar, secure lid and give it all a good shake. If in a bowl, use a spoon to stir the chia into the milk. Do this for a few minutes until the chia seeds start to swell as they absorb the liquid.
Leave the mixture for 5-10 minutes whilst stirring/shaking occasionally. You can also make this the night before which will be more effective.
As an addition, serve with more chopped dates, sunflower seeds, berries and chopped banana. To make a chocolate chia pudding, substitute the cinnamon for cacao or carob powder.