I had been inspired to make a chia pudding by an Instagram reel that I had been mindlessly scrolling by. This one caught my eye because it looked so simple to make. It also looked like something I could easily consume before I left home for work on my clinic days. I had a feeling it would keep me full and satiated until lunch time and I was not wrong.

I have started developing the habit of preparing this pudding the day before as part of my evening ritual. This was the weekend version.

I want you to know that it was delicious. Both cold, creamy and softly gritty at the same time. I wants you to know that I enjoyed the peace of eating it unhurried in the garden in the morning sunshine. This was much better than the previous three occasions standing at the kitchen counter looking out into the garden and worrying about what the traffic on the motorway would be like. I started off with the basic recipe of chia seeds, Greek yogurt, milk and maple syrup. I made up for the reduced yogurt by adding oats and then later remembered that I had used vanilla extract in a previous version of this meal, so that went in too. I also decided that putting my favourite morning fruits on the top would also be quite nice. I sliced up two strawberries and counted out some blueberries for the garnish. I thought it looked quite pretty. This will now set the standard for the week ahead…

Ingredients

2 tbsp chia seeds

1/4 cup of oats

1 pot of Greek yoghurt

1/2 cup milk

2 tbsp maple syrup 

1/2 tsp vanilla extract

Instructions

Add all the ingredients to a container and mix well

Place lid on container and refrigerate overnight 

Top with fruits of your choice