I absolutely love chia pudding for breakfast - especially in summer ☀️ it’s filling, nutritious, made the night before and easily portable! Perfect for toddlers or school kids in their lunchbox.. and also perfect first food for your baby - appropriate from 6 months.
Chia seeds are full of antioxidants, omega 3 fatty acids, fibre, iron, protein and calcium! Mix this with the wonderful fat and immune boosting coconut milk (see previous post) and you have a winning combo! The best thing is you can make SO many flavour combinations with them! I love mango and mint on top of mine with some paleo muesli (coconut, buckinis, nuts and seeds)😋 also delicious with berries or grated apple! You can add turmeric (grated or powder) for an extra anti inflammatory boost, or for fussy toddlers add some cacao powder for a chocolate version.. and can also sprinkle in your probiotics, hemp seeds, COD liver oil etc!
Base chia pudding recipe -
Serves 1 adult, 1 toddler and a baby (or can make about 8 baby serves) - will keep in fridge for about a week.
2 cups coconut milk (or for toddler/yourself could use a nut milk, or breastmilk) I find the carton or refrigerated version the best for this recipe as opposed to a canned coconut milk as the canned milk solidifies too much.
6 TBSP Chia seeds
1/2 tsp vanilla paste
1/2 tsp cinnamon
1 mashed banana
Optional: 1 TBSP sweetener such as maple syrup or honey (not for babies under 1).. I didn’t use any and found it sweet enough
METHOD: in a mason jar mix together all ingredients. Put a lid on and shake vigorously until no clumps and all combined.
- let it sit for 5 minutes then give it another good shake
- put it in the fridge overnight (or atleast a few hours) it should be a medium thickness consistency, if it’s too liquidy add more chia seeds and leave it a while longer :)