One small change in your weekly routine can boost your overall well-being. Taking only 15 minutes of active time to make, this chia pudding can be added to your weekly breakfast rotation with ease. Among the healthiest superfoods on the planet, chia seeds deliver a massive amount of nutrition with very few calories. The tiny seeds pack in protein, fibre, antioxidants, iron and calcium. Lucious mango sauce and juicy blackberries top the pudding for a breakfast you’ll actually look forward to waking up to. What I love about this quick fix is how it keeps me full and energized all morning.
Begin the night before, as the chia seeds need time to soak and thicken. In a sealable container, add the chia seeds first. (Start with the chia seeds on the bottom as it’s easier to stir them in that way. They are very light and will float when added on top of liquid.) I prefer using white chia seeds as I find the black seeds tend to clump up and don’t combine with the milk quite as well (and the white seeds look a bit nicer) but black chia seeds will work if they are all you have on hand.
Next, add your milk. This can be any milk of your choice—I just use regular 2% dairy, but you can also use almond milk, soy, etc. Give it a good stir with a fork and let sit on the counter for a minute or two. Then stir it up again before covering and placing in the fridge to rest overnight. I find this extra stir helps ensure the seeds don’t settle on the bottom of the dish, where they can clump together a bit the next day.
The next morning, you’ll notice the milk has thickened and the chia seeds have absorbed much of the liquid. Add in plain greek yogurt and stir to create a nice, rich pudding texture. Set aside—you now have a versatile chia pudding base that can become a healthy staple in your breakfast repertoire!
Next, make the mango puree (you can also make this the night before to save yourself time in the morning). Combine mango chunks and the juice of half a lemon and puree. Give it a taste—if your mangos weren’t quite ripe and on the firm side, the puree might need a touch of sugar or honey. If your mangos are very ripe and sweet, add in the second half of the lemon juice. Ideally, make this with very ripe mangos so that no additional sugar is required. In fact, this puree is a great way to use up over-ripe mango that has become fibrous as the blender breaks down all the stringy bits, and lemon juice brings back the tart quality of fresh mango.
Finally, layer all of the ingredients into your breakfast serving. Confession: I don’t use fancy parfait glasses like the one in the photos for my daily breakfast, just a regular bowl does just fine! But the glass does show the layers off well, and if you were making this for brunch with friends, they are a nice touch.
Start with fresh blackberries at the bottom of the dish. Next layer on the chia pudding, followed by mango sauce and then a bit more chia pudding on top with a few berries for garnish. (Use 1/3 of the chia pudding per serving) If you have some large flake coconut it adds a nice crunch on top.
There is enough chia pudding for 3 servings—it keeps well in the fridge for up to 4 days, along with the mango puree. Even if you make a batch of this for yourself once per week, you’ll be having a superfood breakfast regularly to give you energy and boost your health. No time to make the mango puree? No problem—just use any fresh berries with a bit of honey and granola to top off the chia pudding.
Try making it on a Sunday night and see how you feel by Wednesday after having it for three breakfasts in a row. Personally, I’m hooked—the mix of protein, nutrients and fresh fruit keep my energy high and my morning well-fuelled. It’s amazing how one small change to your weekly routine can make a big difference to how you feel. You just might get hooked on this healthy indulgence too, and make chia pudding part of your morning breakfast routine. I would love to hear if chia pudding is your new binge—leave a comment and let me know what you think!
Chia pudding with mango and blackberries
Healthy, delicious and filling, I make this for chia pudding for breakfast every week, changing up the berries depending on what looks good at the market that week.
- 1/4 cup whole white chia seeds
- 1 cup milk of your choice (dairy, almond, anything goes)
- 1 cup plain greek yogurt
- blackberries or any berries of your choice
- large flake coconut for garnish
- 1 1/2 cups chopped mango (about 2 medium)
- 1 lemon (juiced)
Place chia seeds in a medium bowl (large enough to hold 2 cups). Add milk over top of seeds, stirring well with a fork. Let sit on counter for 2–3 minutes, and stir again. Transfer to fridge for a minimum of six hours, or overnight.
Add yogurt to the chia seed mixture and stir well to combine to create a nice pudding texture.
Combine mango and half of the lemon juice in a small food processor. Blend until well combined. Taste the puree—depending on how ripe and sweet your mangos are, you may want to either add a bit of sugar or honey if it tastes sour, or add more lemon juice if the mangos were very ripe and it is tasting too sweet.
In your serving bowl, layer berries, some chia pudding, mango puree and a bit more chia pudding. (Use a third of the pudding per serving) Top with additional berries and garnish with coconut flakes. Serve and enjoy!
The mango puree is a great natural sweetener, but if you don't have time to make it, just use your favourite berries and drizzle with a bit of honey. Also tastes great with a bit of granola on top.