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A pot of delicious chia pudding and yoghurt. A perfect start to the day. I have already done a chia pudding but this is even better, and I have found a way to make it that's even easier than before.
Chia Pots ready to go
: 5 minutes
: 2 servings
8 tablespoons of chia seeds
1/2 cup of almond milk
8 tablespoons of yoghurt of your choice
4 tablespoons of gluten free berry crunch muesli
2 teaspoons of agave nectar.
Start with two small jars that you will use to serve the chia pots.
Add 4 tablespoons of chia seeds, 1 teaspoon of agave and and quarter of a cup of almond milk to a jar and mix continuously for about 1 minute. This will stop the chia seeds from sticking together.
Repeat with the second jar adding the remaining chia seeds, agave nectar and almond milk. Stir for one minute continuously.
Cover the jars with some cling wrap or if you still have the lids place the lids back on and place in the fridge overnight.
Chia puddings look like this when ready
Once the chia pudding has been in the fridge overnight it will be ready to eat. If you only leave it a few hours it will still be crunchy and not very nice.
Spoon half of the yoghurt on top of each chia pudding.
Top each pot with yoghurt
Wash the strawberries and cut into quarters.
Place half of the strawberries on top of each jar.
Add strawberries or your choice of fruit next
Finish them off with 2 tablespoons of berry muesli and serve immediately.
Chia pudding will keep in the fridge for up to 3 days without all the toppings on them.
For a nut free option you can replace the almond milk with coconut milk.
This pudding can also be dairy free by replacing the yoghurt with coconut yoghurt.
The strawberries can be substituted with any other fruit.
The gluten free berry crunch muesli is a woolworths product, it's my favourite, but you can use any crunchy muesli you like for this.
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