I have this funny thing about viscous foods – the sight, sound and texture of them just turns my stomach. Custard – Nope. Jelly – Nope. So you can probably understand why it took me a long time to get around to trying chia pudding.
For some reason though the little bursts of plump berries and the seeds soaked in defrosted berry juice makes this dish an entirely different and delightful affair!
I love that this is portable, can be made ahead days at a time, is an anytime meal (breakfast, lunch, snack, quick dinner, dessert), it is deceptively filling, hits the spot when I am craving something sweet and let’s not forget the awesomely high amounts of protein, fibre and magnesium in both chia and linseed (flaxseed)!
First – pick your frozen berries! The frozen part is important as you want the berry juice from the defrosting fruit to flavour your seeds. I like a mix of blueberries, raspberries and blackberries, but you can pick whatever is your favourite. Make sure to check when you purchase that the berries are the only ingredients; no preservatives, added sugar or colouring.
Now the coconut water is optional, you can use plain old water instead if you like. I like to use coconut water to further increase the nutrients in this meal (more potassium, magnesium and Vitamin C). Check again that the only ingredient is 100% coconut water.
Put everything into a jar or container, mix it around evenly with a spoon and then place into the fridge. Let it sit and soak for at least 14 hours, as the berries slowly defrost the seeds will soften and soak up the lovely sweet berry juice and coconut water! YUM!
Now for the crunchy topping! I always have a stash of roast nuts in my cupboard so I like to top the pudding with a mix of roast almonds, sometimes cashews, shredded and flaked raw coconut, raw sunflower seeds, raw pepitas, raw cacao nibs and some cinnamon goodness.
The best time to make this is the day before, chuck it in the fridge overnight and take it to work the next day. You can make a heap of these and they will last all week in the fridge. I transport the toppings separately (see PACK-SNAP below) so that everything stays crunchy and then I just pour it on top of the pudding before eating.
Berry Chia Pudding
- Add all ingredients into a small mason jar or glass container with a lid.
- Mix and then place into the fridge overnight, or at least for 14 hours.
- Before eating, top with your favourite seeds, roast nuts, raw cacao and some cinnamon.
- Berry and chia mix can be kept in the fridge for up to 3 days.
- If you don't have any linseed, you can replace this with an equal amount of chia seeds