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Vanilla-Almond Chia Breakfast Pudding

June 23, 2014


Vanilla-Almond Chia Breakfast Pudding

This nutritious breakfast bowl can be topped with your favourite fresh fruits and nuts and will keep in the fridge for up to five days! Soaking the chia seeds in vanilla almond milk the night before transforms them into a luxurious, nourishing breakfast.



      - 2 cups unsweetened almond milk, home made or store bought (see recipe for home made almond milk below)


      - 1/2 cup chia seeds


      - 1/2 teaspoon vanilla extract


      - 1-2 tablespoons pure maple syrup or raw honey


      - Seasonal fruit for topping (blueberries, peaches, figs and plums are pictured here)


    - Almonds or other nuts for topping


      1. Combine almond milk, chia seeds, vanilla and sweetener in a bowl. Mix well until combined and the mixture begins to thicken. Store covered in the refrigerator overnight or for at least an hour.


      2. Stir well before serving and add a bit of water to the pudding if it becomes too thick. Top with fresh fruit and nuts of your choice.


    3. Note: This recipe makes enough for two large servings, but feel free to double the recipe and keep it in your refrigerator so that you have breakfast for a few days in a row. It will keep refrigerated for up to 5 days.

Photo and recipe: Renee Blair/ Life by Daily Burn