Chia and mixed berry breakfast pudding

Author: Jo Bridgford - Chef, Food Stylist

Photographer: Melanie Jenkins

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This gluten free chia and mixed berry breakfast pudding recipe is so delicious and easy to make, just soak overnight.

Serves: 2

Time to make: 20 mins , plus overnight soaking

Ingredients

More weights & measures

2 cups unsweetened almond milk
½ cup chia seeds
½ teaspoon vanilla extract
1 small ripe banana, mashed
1 cup frozen mixed berries, thawed
2 prunes, pitted
4 tablespoons reduced-fat natural yoghurt
2 kiwifruit, peeled and diced
1 small apple, diced
2 tablespoons LSA

Instructions

Stay Awake

1 Place almond milk, chia seeds, vanilla and banana in a bowl and stir well to combine. Put bowl in fridge and leave overnight.

2 Place berries and prunes in a saucepan, bring to the boil, then reduce heat. Simmer for 10 minutes.

3 Mash berry mixture with a fork, then refrigerate until chilled.

4 When ready to serve, divide chia mixture between two bowls or large glasses. Top with berry sauce, yoghurt, kiwifruit and apple. Sprinkle puddings with LSA.

Nutrition Info (per serve)

Calories 520 cal

Kilojoules 2180 kJ

Protein 16 g

Total fat 24 g

Saturated fat 3 g

Carbohydrates 55 g

Sugar 32 g

Dietary fibre 27 g

Sodium 100 mg

Calcium 330 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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