Leave to chill for 3 hours
Chia Pudding and Yoghurt is such an easy and nutritious meal. Packed full of antioxidants, fibre, protein and omega 3, this recipe makes for the perfect breakfast or afternoon snack!
720g tub of MOO Premium Creamy Smooth yoghurt
x2 cups of Almond Mylk (or another liquid of choice)
3/4 cup of chia seeds
1 teaspoon of vanilla extract
1 punnet of fresh blueberries (frozen can be used if not available)
In a large mixing bowl combine the chia seeds, almond mylk and vanilla extract.
Mix together well and continue stirring until the mixture thickens and the chia seeds soak up the liquid.
Refrigerate overnight if possible, or for a minimum of 3 hours.
Once cooled the mixture should be thick and sticky, this is your chia pudding!
Layer the chia pudding, fresh blueberries and MOO Creamy Smooth yoghurt into a jar until full*.
Top with more fresh blueberries.
*This recipe can be varied in so many ways. Once you have the base chia pudding you can play with ingredients to suit your taste. Add cacao powder to step 1 for an indulgent chocolate version, or layer with MOO Premium Mango yoghurt and peaches for a tropical taste. The options are endless!