Chia Breakfast Pudding

My first experience of a chia pudding was not one I care to remember. It was bland, chewy and frankly I felt cheated out of a proper meal. I really did think that everyone was going mad, for this was not 'awesome' or 'insane'. It was bllurghhhh. Since then, however, I have persevered and tried various different additions which I have come to adore. This recipe was originally from Deliciously Ella with a few additions and tweaks along the way. I hope you enjoy it as much as I do. It really is mouthgasmic. This makes one large portion or two smaller ones. You can use honey or pure maple syrup in place of the date syrup if you prefer. 

You will need:

1 large jar

At least 6 hours!

5 tbsp chia seeds

half a banana 

1 tbsp almond butter

300 ml almond milk

1-2 tsp date syrup

2 handfuls of blueberries

1 handful raspberries

flaked almonds

cocoa nibs

The night before, place your banana, 1 handful of blueberries, almond butter, almond milk and date syrup into a blender. Blend until smooth and creamy. Pour into the jar and stir in your chia seeds. I usually let it settle for an hour or 2 then give it a quick stir before going to bed. 

In the morning layer up your pudding - give it a stir first - with the blueberries and raspberries, making ure you have a few raspberries for the top. Sprinkle on your flaked almonds and cocoa nibs. Pumpkin seeds also work well or a little dessicated coconut. Et voilà! A delicious breakfast bursting full of goodness and flavours.