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Chia pudding with berry compote recipe

Chia pudding with berry compote recipe

18 ratings

Created by Caff Rabess

Dietitian Catherine Rabess's chia pudding is a great way to up your fibre intake. Let the pudding set in the fridge overnight to allow it to thicken, then top with homemade berry compote and flaked almonds in the morning for extra fibre. This is a great healthy make-ahead breakfast to help get you through busy mornings. See method

  • Serves 1
  • Takes 35 mins, plus overnight setting
  • 278 calories / serving
  • Healthy
  • Vegetarian

Ingredients

  • 2 tbsp chia seeds
  • 125ml milk (use dairy-free if you prefer)
  • 1 tsp maple syrup or honey
  • 1 tbsp granola
  • 1 tsp flaked almonds

For the berry compote

  • 350g mixed berries (we used fresh strawberries, halved, raspberries, blueberries but you can use frozen instead)
  • 1 tbsp maple syrup or honey
  • 1 tsp vanilla extract
1 of your 5-a-day and high in fibre

Each serving contains

  • Energy

    1165kj
    278kcal     14%

  • Fat

    11g 16%

  • Saturates

    2g 12%

  • Sugars

    20g 22%

  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 29.1g Protein 10.7g Fibre 9.2g

Method

  1. Put the chia seeds, milk and maple syrup in a jar or bowl and mix thoroughly to ensure the chia seeds do not clump together. Pop in the fridge to set overnight.
  2. For the berry compote, put all the ingredients and 3 tbsp water in a saucepan over a low-medium heat for 15-20 mins until soften, stirring gently to avoid breaking up the fruit too much.
  3. Set aside to cool completely, then chill in the fridge. Add a layer of compote to the set chia pudding in the morning.
  4. Top with the granola and flaked almonds to serve.

Tip: The compote will make 2-4 servings and will keep in an airtight container in the fridge for up to 3 days. You can use any leftover compote to make ice lollies or add to Greek yogurt.

See more Healthy breakfast ideas

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