I started making chia seed pudding for breakfast some time last school year, but it was always the same and I realise now I was making far more than I needed. This year I have upped my game a little and managed to figure out a quantity that makes exactly enough to fill the breakfast chia seed pudding jar five times over. Perfect for a week's breakfasts (as long as I remember to eat it).
This one is my favourite so far.
2 cooking apples, peeled and sliced
2 tbsps raisins or sultanas
Cinnamon, maple syrup - to taste
2 cups almond milk (or you can use normal milk. I just don't like normal milk)
200g ginger yogurt (the Rachel's Dairy one is the richest but the Yeo Valley one has big chunks of ginger in it - you decide)
Half a cup of chia seeds
Put the apples in a bowl with a bit of water, cover and microwave for about five minutes until squashy. While still hot, stir through the raisins, maples syrup and cinnamon. Chuck in some other spices if you like: nutmeg might be nice. Leave to get cold.
Beat the yogurt and milk together in the ice cream tub you will be using to store the pudding for the week ... or a bowl, if you've got a dishwasher. Stir in the cooled apple mixture and the seeds. Cover and leave overnight before eating. Stored in the fridge this lasts a week. It may last longer but I've always eaten it all within a week.