Bridget's Healthy Chia Breakfast Pudding
Gluten-free | Sugar-free | Dairy-free | Vegan
Cuisine: Bridget's Healthy Kitchen
Set time: overnight
We know that travel broadens the mind, but it can also broaden the stomach. I was lucky enough, on a trip away, to enjoy one of the best chia breakfast style puddings I have ever had.
Chia seeds are high in protein and fibre and swell in liquid, so you stay fuller longer. They are also affordable to have in your diet as a little goes a long way.
I posted an image of my delectable breakfast online and was inundated with requests to make a healthier version that is dairy, gluten, sugar and fat-free, as sadly, my pudding was doused in raw cane sugar.
After licking my spoon and turning my thoughts to healthy but still delicious, I came up with the following recipe, just for you.
Hints, Tips & Tricks
This recipe calls for inulin, which is dietary fibre. It acts as a prebiotic by promoting healthy bacteria and serving as food for the beneficial bacteria in your gut. It's an icing sugar-like substance that is derived from the chicory root. Fortunately for our health, it isn't sugar. However, it is naturally sweet. Found out more about my favourite pantry staple HERE.
You will need to start this recipe the night before breakfast or at least a couple of hours before you intend to eat to allow time for the chia seeds to soak and expand.
- 3 tbsp chia seeds
- 125 ml (4.2 fl oz) light coconut milk
- 125 ml (4.2 fl oz) coconut water
- 1⁄2 green apple, peeled and cut into small dice
- 1 tbsp inulin
- Pinch cinnamon
- Pinch mixed spice
- Pinch ginger
- 50 g (1.7 oz) frozen mixed berries
- 1 tbsp unsweetened coconut yoghurt to serve
- Place the chia seeds into a bowl and pour over the coconut milk and coconut water. Stir to combine well. Place a cover over the bowl and place the bowl in the fridge for 2-12 hours to soak.
- Prepare the fruit by placing the apple into a small microwavable bowl and cook on high for 60-90 seconds until the apple is tender. Sprinkle over half the inulin, cinnamon, mixed spice and ginger and stir to mix through.
- Place the berries into a small pot and add the inulin. Bring the berries to a gentle boil on medium heat and then remove from heat.
- When you are ready to eat this delicious breakfast, stir the soaked chia seeds, adding a little more coconut milk if the seeds are lumpy.
- Spoon half of the seeds into a bowl, jar or glass and then add some berries. Top with the remaining chia seeds and then spoon over the apples.
- Add the spoonful of coconut yoghurt and the remaining berries and serve to devour.
Hi Bridget :)
Thanks for sharing. Let us know how you got on, we’d love to hear it.
Hi Nicki :)
Yes, substituting Inulin with Fibre Syrup for this recipe is absolutely fine.
Sounds delicious. If I’ve run out of inulin powder could I substitute with sweet as fibre syrup?
Looks delicious, can’t wait to make it.
Thank you Bridget. 💚