Chia pudding has got to be one of the simplest and easiest snacks to ‘cook’. They literally take minutes to stir together to create a wholesome snack to keep you fuelled between training sessions. Two or three ingredients, a jar and a spoon and off you go.
I love the magical way that chia seeds absorb liquid to form a gel and pudding like texture. I’ll make a few jars up at the beginning of the week and throw in fresh or frozen fruit depending on what takes my fancy.
Fresh figs, blueberries, bananas, peaches and frozen cherries have all been winners.
Technically you can use any leak-proof container to make these puddings. I tend to make them into jars as they are easy to transport and somehow I seem to lose the lids of jars less than plastic containers!
- 175ml milk (3/4 cup)
- 3 tbsp chia seeds
- drop vanilla essence
- Stir all ingredients together in jar as the seeds thicken.
- Serve with fresh or frozen fruit
Eat within 5 days of making
The milk you choose to use to make your chia puddings can influence the nutritional content. It’s worth noting that using a dairy based milk can almost double the amount of protein when compared to a plant-based alternative.