Chia seeds are ace. They’re a powerhouse house of nutrients and we certainly power through those little seeds.

I know, I know, Chia Seed Puddings. They are everywhere, there is nothing original about them. But we are here to remind you that these little pud’s are such a quick and easy breakfast not to be overlooked.

These are the basic recipe of the pud’s we make regularly, perfect for summer mornings.


Cinnamon Chia Seed Puddings

Serves two


1 cup of coconut milk

1/2 cup chia seeds

1/2 tsp vanilla powder/essence

1 tsp ground cinnamon

pinch of Himalayan salt

3 tbs of sweetener- we use rice malt syrup but honey or maple is also good



You can put all of the ingredients together in a blender for a smooth pudding. Or if you are like us and particularly time poor in the morning, you can add all the ingredients to a large bowl and whisk together. Make sure you whisk enough to ensure your sweetener is well blended with other ingredients. Taste as you go to ensure you are happy with the flavour.

Pour in to two glasses and pop in the fridge for half an hour ( while you shower, wrestle with small people or exercise). After a little time, the seeds will become gelatinous and will have absorbed much of the liquid.

Top the puddings with fresh or frozen berries, nuts, seeds or shredded coconut. Too easy.