A healthy breakfast that can be prepared in advance: the chia pudding ! A creamy texture with a touch of vanilla, to be served with a compote of red fruits, granola and fresh fruits! So easy to make, if you've never tried, give it a try...
What You'll Love With This Chia Pudding Recipe
- flavors : this chia pudding has a slight taste of vanilla. It combines perfectly with the flavors of fresh fruit and red fruit compote.
- texture : very creamy! Pleasant to taste in the morning with fresh fruit and the crunch of a little granola added on top.
- difficulty level : very easy ! No special equipment, apart from two large glasses to serve the chia pudding.
What are the benefits of chia seeds?
- rich in fibre, calcium, magnesium and phosphorus
- satiating because at their content in protein, so perfect for breakfast!
- excellent source of essential fatty acids (Omega 3)
- low calorie
Ingredient details
- chia seeds : you can find them in the organic section of the supermarket. Be sure to look at the expiration date because if they are too old, they lose their gelling power, which is essential in chia pudding.
- vegetable milk : I use either almond milk without sugar, or coconut milk without sugar (not the small briquettes, but the large 1L bricks that you can find in the organic section too).
- sweetening : for this chia pudding you have the choice as long as it is a liquid sweetener. I use maple syrup because I love its taste, but you can also use agave syrup (neutral in taste) or acacia honey.
- vanilla : it's my little extra touch, which adds deliciousness to the chia pudding!
How to make chia pudding?
- We mix the vegetable milk, maple syrup and vanilla
- We add the chia seeds
- On mixed 30 seconds
- On let stand 3 minutes
- On whipped again
- On refrigerate
- We prepare the red fruit compote
- We do the installation glasses
- On tasted !
NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.
My tips for a successful chia pudding
- check the expiry date of your seeds : they lose their gelling power if they are too old, which will make it difficult for the pudding to set.
- mix the seeds well at first : to avoid any lumps and have a homogeneous pudding
- respect the rest period : to give the seeds time to gel, you need at least 2 hours of refrigeration (but I recommend more) because the longer the resting time, the creamier the chia pudding will be.
How to store chia pudding?
Once made, chia pudding is easy to store in the fridge 4 5-days, in small airtight jars, closed with a lid or with cling film. So you can prepare them in advance for busy mornings!
The chia pudding also freezes very well, in the same way, in tightly closed jars. To bring the chia pudding pots back to temperature, simply defrost them slowly in the refrigerator.
Other recipes to try
If you like easy breakfast recipes, I advise you to take a look at these other recipes from the blog:
- Banana pancakes without refined sugar
- Homemade chocolate almond pecan granola
- Very moist blueberry muffins
- Home made Nutella
- Banana bread chocolate peanut butter
- Chocolate chip coconut muffins
If you make this chia pudding, feel free to rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful puddings!
Chia Pudding, The Gourmet Recipe
Prepare a healthy and delicious breakfast in a few moments with this chia pudding! Without lactose or gluten, it is satiating and full of fibre.
Yield: 2 glasses
Ingredients:
chia pudding
- 200 g vegetable milk almonds, coconut etc.
- 1 cs maple syrup, agave syrup or honey to be dosed according to your taste
- 0,5 cc vanilla extract
- 30 g chia seeds
Red fruit compote
- 150 g frozen berries
- 2 cc light brown sugar
Décor
- 4 cs granola
- fresh raspberries and blueberries
Instructions:
chia pudding
- In a container, pour the vegetable milk, maple syrup, vanilla, then mix.
- Add the chia seeds and whisk lightly for 30 seconds. Leave to stand for 3 minutes, then whisk again: the seeds must be well distributed in the milk, without floating, without lumps.
- Cover the container and refrigerate for at least 2 hours. NB: the longer you leave it in the cold, the creamier the texture becomes (you can leave it overnight).
Red fruit compote
- In a saucepan, pour the red fruits still frozen with the brown sugar. Heat over medium heat until the fruit becomes tender. Coarsely mash the fruit with a fork, then continue cooking until you obtain a somewhat thick compote-like texture.
- Pour into a bowl to cool, then set aside in the fridge.
Installation
- In a large glass, pour a little red fruit compote into the bottom with a tablespoon. Top with chia pudding. Sprinkle with granola and fresh berries.
- Consume immediately or keep in the refrigerator for up to 4-5 days in a jar closed with a lid or cling film.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
