Breakfast
creamy chia seed pudding
An extra creamy, mousse-like chia pudding with a collagen protein boost. Made the night before, so breakfast is ready when you are.
- Serves
- 2
- Prep
- 10 minutes (+ overnight chilling)
Ingredients
- 1/2 cup chia seeds
- 1 cup (250ml) milk of choice (I used full-cream milk)
- 2 scoops collagen powder (I used Designs for Health Whole Body Collagen)
- 200g thick Greek yoghurt
- 1/2 tsp vanilla extract
to serve
- Extra dollop of Greek yoghurt
- Fresh berries
- Honey, to taste
Method
- 01
In a large bowl or jug, whisk together the milk, collagen powder and vanilla until smooth.
- 02
Add the chia seeds and whisk well to combine.
- 03
Leave to sit for 5 minutes, then whisk again to break up any clumps.
- 04
Cover and refrigerate for at least 2-3 hours, or preferably overnight, until thickened.
- 05
Once set, fold through the Greek yoghurt until smooth and creamy.
- 06
Divide between two bowls or jars and top with an extra dollop of Greek yoghurt, fresh berries and a drizzle of honey.
Notes
Stirring the Greek yoghurt through after the chia has set gives the pudding an extra creamy, mousse-like texture.
If your pudding is thicker than you'd like, simply stir through a splash of milk before serving.
Store in an airtight container in the fridge for up to 4 days.
Nutrition per serve (excluding toppings): ~452 kcal, ~31g protein, ~30g carbohydrates, ~21g fat, ~13.5g fibre.
