Chia Pudding

Method

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1. Whisk the milk, maple syrup, vanilla and salt together in a bowl or jar until the syrup has dissolved.

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2. Whisk in any flavouring — cocoa, lemon or cinnamon — until completely smooth.

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3. Add the chia seeds and whisk hard for 30 seconds so they are fully dispersed and not clumping.

   Mark done Start 30 sec timer

4. Leave for 10 minutes, then whisk again. This second stir is what prevents lumps.

   Mark done Start 10 min timer

5. Leave another 20 minutes and stir a third time.

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6. Cover and refrigerate for at least 4 hours, ideally overnight.

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7. In the morning, check the set: it should hold a spoon shape. Loosen with a splash of milk if it is too stiff, or add a teaspoon more chia and wait an hour if too loose.

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8. Stir in the yoghurt if using for a creamier texture.

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9. Divide between glasses or jars, and top with fruit, nuts, nut butter and granola just before eating.

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Chef’s Tips

• Stir at least twice in the first half hour, or you will find clumps of dry seed in the middle.
• One part seeds to five parts liquid by volume is the reliable ratio to remember.
• Make five jars on Sunday and breakfast is settled for the week.

Common Substitutions & Variations

• For a non-vegan version, double cream can generally stand in for the coconut milk; going the other way, a plant-based cream sold for cooking is the closer match to dairy than tinned coconut milk on its own.

Pairing Suggestions

• Coffee or green tea
• Fresh fruit
• A handful of toasted nuts

Storage & Reheating

Refrigerate up to 5 days, covered. Add toppings only when serving so they stay crisp. Do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.