Coconut, Honey Nut Chia Pudding
I love a good chia pudding for breakfasts/snacks/desserts, they’re super easy to do in a bulk batch and taste divine, all while giving you a nutrient blast.
This coconut, honey nut version has a bit more texture to it from the shredded coconut, almonds and seeds because I like the variety in each bite, it’s more satisfying to me than chia alone. This would be lovely with some fresh fruit/berries or with my High Fibre Jelly!
Makes 6 Serves
Cook Time - 5 mins prep + 30 mins setting
Equipment - n/a
Ingredients
1/4 cup chia seeds (or basil seeds)
1/2 cup Aldi’s paleo mix (almond, pepitas, sunflower seeds, flax seeds, shredded coconut)
1 tsp salt, I like fine Himalayan best
1/4-1/2 cup Honey (to taste)
1 cup Boiling Water
2 cups Greek Yoghurt
Optional: 1 tsp Cinnamon
Method
Combine all dry ingredients
Add Water and Honey, stirring to dissolve
Allow chia to hydrate for 5-10mins (they will swell up to twice their size!)
Stir in Greek yoghurt
Refrigerate for ~30 mins to cool and thicken
Top with coconut flakes and enjoy!
Tips
Tips - Make in a batch ahead of time for quick, easy snacks/breakfasts
Variations - add goji berries, walnuts, pecans, macadamias or make it fruity and colourful with freeze dried fruit powder!
Serving suggestions - enjoy alone or with fresh fruit, on top of oatmeal, with a fruit ice cream, with a psyllium fruit jelly etc.
Store refrigerate in an airtight container for up to 4 days
