Chia pudding three ways: mango, banana and nuts

Chia pudding is the breakfast that makes itself overnight. Stir the seeds into milk before bed and by morning they have soaked up the liquid and set into a soft, spoonable pudding. Once you have the base right, the toppings are up to you.

The base

For one glass:

• 3 tablespoons (about 30 g) chia seeds
• 1 cup (240 ml) milk, dairy or plant based
• 1 to 2 teaspoons honey, jaggery syrup or sugar
• A pinch of cardamom powder (optional)

1. Stir the chia seeds into the milk with the sweetener.
2. Wait ten minutes and stir again, scraping the bottom. This second stir is what stops lumps.
3. Cover and chill for at least four hours, or overnight.
4. If it is too thick in the morning, loosen it with a splash of milk.

Our raw chia seeds come in a clear 200 g jar, enough for about six glasses.

Three ways to finish it

Mango

Top with diced ripe mango and a few chia seeds for texture. Out of season, use mango pulp instead.

Banana and honey

Slice half a banana over the pudding and finish with a thin line of honey. A pinch of cinnamon works well here.

Nuts and berries

Add a spoonful of Nuts and Berries just before eating, so the almonds and pistachios stay crunchy and the cranberries and raisins add sweetness.

Make it a week of breakfasts

Set three or four glasses at once; covered, they keep in the fridge for up to three days. If you also like flax in your oats and sunflower seeds on top, the Breakfast Seeds Trio brings chia, flax and sunflower together.

Frequently asked questions

Can I use water instead of milk?

Yes, but the pudding will taste plainer. Coconut milk gives the richest result.

Why is my chia pudding runny?

Usually too little chia or not enough time. Add another tablespoon of seeds, stir, and give it an hour more.

Do I need to grind chia seeds?

Not for pudding. The seeds soften as they soak.