Chia and Oat Puddings
Servings: 1 serving
Calories: 393kcal
These 10-minute Chia and Oat Puddings are the ideal breakfast food to keep you nourished and satisfied until lunchtime. They are easily customisable, too!
Ingredients
- 3 tbsp quick oats (see note 1 to use regular oats)
- 1 tbsp chia seeds
- 80 ml milk
- 80 g plain Greek yoghurt
- 1 tsp maple syrup
- 1 tbsp blueberries or fruit of your choice, such as raspberries, strawberries or diced mango
- 1 tbsp walnuts or any nuts of your choice, such as almonds, pecans or cashews
- 1 tsp coconut flakes or you can try dried fruit, cacao nibs or granola
Amounts are per 1 serve. You will need a jar or cup 300 ml (10 fl oz) in volume.
Instructions
- Combine oats and chia seeds – Place the quick oats and chia seeds in your jar or cup. Top with milk and allow to stand for 10 minutes until the mixture has thickened.
- Add yoghurt – Top with the Greek yoghurt.
- Sweeten – Add the maple syrup.
- Add toppings and serve – Top with blueberries, walnuts and coconut flakes.
Notes
Note 1 – You can use regular oats, but they will take a little longer to soften, and the result will be a little chewier (but equally delicious!). Just increase the initial soaking time to 30 minutes.
Make ahead
Make Chia and Oat Puddings ahead of time and refrigerate for up to 3 days. I use containers with lids, but you can cover with plastic wrap or beeswax wrappers. The toppings are best added right before serving.Leftovers
Refrigerate any leftover pudding for up to 3 days. I use containers with lids, but you can cover with plastic wrap or beeswax wrappers.Nutrition Facts
Chia and Oat Puddings
Amount per Serving
Calories
393
% Daily Value*
Fat
21
g
32
%
Saturated Fat
5
g
31
%
Trans Fat
0.02
g
Polyunsaturated Fat
11
g
Monounsaturated Fat
3
g
Cholesterol
20
mg
7
%
Sodium
73
mg
3
%
Potassium
498
mg
14
%
Carbohydrates
41
g
14
%
Fiber
9
g
38
%
Sugar
15
g
17
%
Protein
14
g
28
%
Vitamin A
235
IU
5
%
Vitamin C
3
mg
4
%
Calcium
335
mg
34
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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