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Gill’s breakfast chia pudding

Gill’s breakfast chia pudding

A healthy morning energy kick

I am often asked, “What do you eat for breakfast?” Well, here I’m happy to share with you my weekday “go-to” breakfast. It’s quick, easy to adapt and it really is delicious. Where possible, I use organic ingredients in all of my recipes. Chia pudding lasts in the fridge for up to a week.

Gill’s top tip! 1-2 tablespoons unsweetened 100% cacao powder stirred through will transform this to a chocolate chia pudding with a great antioxidant kick!

Prep: 5 mins Ready in: 1 hour  Servings: 7

Gill’s breakfast chia pudding


200g  chia seeds
1 litre  unsweetened coconut milk (not the cooking kind) or milk of your choice
1 natural vanilla pod
¼ cup flaked coconut – for a touch of sweetness and crunch


  1. Put the milk and chia seeds in a large bowl and stir.
  2. Cut open the vanilla pod, scrape each side of the pod with the back of a butter knife and add the black vanilla paste to the bowl and stir to combine.
  3. Cover and leave to rest for a minimum of 1 hour or leave overnight in the fridge stirring occasionally to break up any clumps.
  4. To serve, stir the chia pudding then scoop half a cup into a bowl. Top with a handful of fresh mixed organic berries, flaked coconut and a tablespoon of nut butter of your choice.

Other serving suggestions:

  • Stir 1 teaspoon unsweetened cacao powder into half a cup of chia pudding. Top with banana slices, a spoonful of Greek or coconut yogurt and a sprinkling of cocoa nibs for crunch.
  • Stir through 1 tablespoon of almond butter, ¼ teaspoon cinnamon, ⅛ teaspoon turmeric and ⅛ teaspoon chilli flakes. Top with a spoonful of Greek or coconut yoghurt, a couple of chopped dates and a tablespoon of coconut flakes.
  • Top with fresh mango chunks, a spoonful of Greek or coconut yoghurt and 2 chopped brazil nuts
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