Mornings made easy with this Chia Pudding

When the weather heats up and a hot bowl of oats no longer hits the spot, look no further than this recipe! Chilled overnight in the fridge to set, this chia pudding is effortless to whip up and is a seriously great meal prep option – all you’ll need to do is multiply the recipe by the number of mornings you want to be organised for!

The gentle tartness of the raspberry coulis layered on top pairs perfectly with the lightly sweetened and ultra creamy chia pudding. Chia seeds are also a fantastic source of Omega 3 and are packed full of fibre to help you keep your tummy happy.

We especially love making this pudding in a reusable container. Doing this makes it SO easy to just grab it and go, especially on mornings where you’re in a rush and don’t have time to prepare breakfast or you’re leaving early and your body isn’t quite yet in the mood for breakfast.

Not only is this the perfect on the go recipe, but it’s also guaranteed to help you power through your morning. The inclusion of the protein powder helps to amplify your energy levels and ensure that your muscles are getting the fuel they need.

To make this recipe vegan simply use the Keep it Cleaner Plant Based Vanilla Protein Power!

Ingredients

2tbsp chia seeds

1tsp psyllium husk

5ml vanilla essence

5ml rice malt syrup

125ml almond milk

75g fresh or frozen raspberries

10ml water

30g keep it cleaner vanilla protein powder

Method

Step 1

Combine chia seeds, psyllium husk, vanilla extract, protein powder, milk and your choice of sweetener in a medium-sized jar or mug. Place in the refrigerator.

Step 2

In a saucepan combine the water and the berries over a medium heat. Stir until the water reduces and the berries have broken down. Cool coulis down, and pour onto the pudding. Refrigerate overnight.