One of my favourite foods in the world is vanilla chia pudding.
Of course, it wasn’t always this way – I used to think that it tasted like frog spawn! But now, I love nothing more than enjoying a bowl of vanilla chia pudding for breakfast.
Sometimes the toppings change and vary, but this will always be one of my favourite breakfasts, especially on the run. Plus, it becomes even more of a treat when paired with beautiful, vibrant blood oranges.
I find that vanilla and creamy cashew or coconut milk means that I don’t really need any sweetener in this recipe at all – always a good thing!
However, I know that some tastebuds are a little sweeter than others, so add away if you think it needs it!
What are your favourite chia pudding flavours?
Classic Vanilla Chia Pudding
- Serves 2 –
- 1 1/2-2 cups cashew milk
- 1/2 cup chia seeds
- 2 tbsp coconut yoghurt (optional)
- 1-2 tsp vanilla paste (0r more, to taste)
- 1 tbsp maple syrup (optional – I omit)
- Slices of blood orange (use berries if you can’t find any!) and coconut yoghurt, to serve.
Place all ingredients apart from the chia seeds in a blender and blitz to combine. Add the chia seeds and pulse. Pour into a large bowl, then stir after 15 minutes or so.
Place in the fridge to thicken overnight, adding the extra milk if desired, then serve with slices of blood orange and a scoop of coconut yoghurt.