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Strawberry and mint chia pudding

Chia pudding topped with berries and bananas

I've had a lot of requests for this recipe, so here it is my friends! This is the perfect summer breakfast as it's so light, cooling and refreshing, yet really keeps you going for hours! Win-win.

Prepare the night before to give the chia seeds time to expand, develop a gel-like consistency and absorb all the delicious flavours (should you choose to add). And then all it takes is a few minutes in the morning to top it off with whatever toppings you like for a bit of texture-factor. Super easy! You can even prepare ahead for the next few days (as the pudding will last 2-3 days, depending how fresh your milk is), meaning you can just grab your pudding and go on those extra busy mornings.

These little black seeds are a nutritional powerhouse for so many reasons. Here are a few of my favourites: they're anti-inflammatory and loaded with omega-3 fatty acids. This is important because they help to lower inflammation and this is super important because chronic inflammation makes us more susceptible to things like obesity and arthritis. Omega-3s also support heart health, lower symptoms of depression, and reduce the risk of cancer, and what's not to love about that!? Enjoy this brekkie often and you'll nourish yourself in so many ways.


Serves 2


  • 3 tablespoons organic chia seeds

  • 2 tablespoons flax or a combo of flax/sunflower/pumpkin seeds

  • 2 cups almond or coconut milk of choice (see note below)

Add ins:

  • 1 cup strawberries, washed and chopped

  • Handful fresh mint, washed and sliced thinly

  • 2 tbsp coconut yoghurt (I suggest Coyo, Nudie or Cocobella)

  • 1/2 cup fresh blueberries (optional)

  • 1 banana, sliced (optional)

  • 1 kiwi fruit, sliced (optional)

Chia pudding with kiwi, strawberries and coconut


Halve main ingredients and optional flavour ideas into two jars (I like to repurpose old tahini and nut butter jars, make sure volume is at least 250ml) or one large jar with a capacity of 600ml.

Place lids on jar/s and shake really well for a minute or so. Ensure the chia seeds are not stuck to the bottom of the jar.

Refrigerate overnight or for at least 2-3 hours before serving.

Serve the next day and enjoy with any of the following toppings...


Handful chopped almonds, walnuts, pecans, macadamias or hazelnuts

1 tbsp nut butter


Sprinkle shredded coconut

1 tsp hemp seeds

Anything goes really, get creative!

Note: I use almond or coconut milk from a carton (Pure Harvest Coco Quench or Almond quench is my fave in Aus and in the UK it's Plenish or Rude Health). For a thicker, creamier, extra lush version try tinned coconut milk such as Ayam's which is BPA-free (Aus) or Biona organic (UK). HEAVEN!



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