Gluten Free, Wheat Free, Dairy Free, Egg Free, Vegan
This is the perfect ‘on the go” breakfast or for having ready in the morning. You can make 2, 3 or more at a time and keep them in the fridge ready to grab.
Chia seeds are great source of omega-3 fatty acids which are anti-inflammatory and they are also great for the gut as they are a high source of fibre. You can add so many different flavours to change the taste up and you can also add protein powder which can help make this a good post workout breakfast and will help keep you fuller for longer.
20g of chia Seeds
180g of Almond Milk or Coconut Milk
25g of Protein (I used Tropeaka Chocolate Boost Vegan Protein)* – Optional
5g of Cacao Powder (Add more of this if omitting the protein powder)
5g of Honey
15g of Peanut/Almond or any Nut Butter (Optional)
1/2 a banana (optional)
20g of Frozen Raspberries (optional)
You can use whey protein instead of vegan protein. You can also use any other flavoured protein you fancy or you can omit the protein completely.
If you have a blender:
1) Add all ingredients except the chia seeds to a blender. Blend until smooth.
2) Pour the mix into a jar. Add the chia seeds. Stir well with a spoon and/or shake to combine.
3) Store in the fridge overnight (or at least 4 hours to allow it to thicken).
If you don’t have a blender:
1) Add the chia seeds to a jar.
2) Add the almond milk or coconut milk and stir to combine.
3) Mash or blend the banana and raspberries. (I would recommend blending if using frozen raspberries or you could mash fresh raspberries). Add the protein, cacao powder and mashed banana to the jar. Stir, put the lid onto the jar and then shake very well to combine.
4) Add the honey and nut butter (if using) and stir well to combine.
5) Store in the fridge overnight (or at least 4 hours to allow it to thicken).
6) If it is too thick, add some more almond or coconut milk and stir. Top with desired toppings or heat in the microwave for a hot pudding.
Serve and Enjoy!
(Above: I have topped mine with raspberries, shredded coconut, white mulberries and bee pollen)