Chia Seed Pudding 3 Ways
mango & pistachio, apple & raisins, blueberries & apple | 3 breakfasts for 2 people- Noten
- Pistachenoten
- Noten
- Sesamzaad
- Pinda's
- May contain traces of allergens
Tasty, customizable and never boring – our chia seed pudding recipes are the perfect way to start your day! All it takes is a little bit of planning and patience, and the rest comes easy. This week's variations are: Mango & pistachio Apple & raisins Blueberry & apple
Ingredients
500 milliliters
Coconut milk
10 g
Desiccated coconut
(May be present: Noten, Sesamzaad, Pinda's)
1 piece
Mango
1 piece
Apple
1 teaspoon
Ground cinnamon
20 g
Pistachio nuts
(Contains: Noten, Pistachenoten May be present: Sesamzaad, Noten, Pinda's)
100 g
Chia seeds
(May be present: Noten, Sesamzaad, Pinda's)
30 g
Blueberry jam
(May be present: Pinda's, Noten)
20 g
Raisins
(May be present: Pinda's, Noten, Sesamzaad)
125 g
Blueberries
Not included in your delivery
100 milliliters
Water
2 tablespoon
Honey [or plant-based alternative]
Nutrition Values
Utensils
Cooking Steps
- Add the chia seeds, coconut milk, 100 ml water and honey to a large bowl. Mix well, allow to rest for 10 minutes, then stir once more.
- Divide the chia pudding between 6 glasses, leaving room for the toppings. Cover the glasses, then put them in the fridge and leave to set for at least 4 hours, or overnight.
- Roughly chop the pistachios. Peel and dice the mango.
- Grab two glasses of chia pudding and mix in most of the mango, then garnish with the rest. Top with the pistachios.
- Finely dice half of the apple, then put it in a bowl and mix with 1 tsp of cinnamon.
- Grab two glasses of chia pudding and top with the apple.
- Garnish with the raisins.
- Finely dice the other half of the apple.
- Grab two glasses of chia pudding and mix in the blueberry jam.
- Top with the blueberries and apple.
- Scatter over the desiccated coconut to finish.
