Chia pudding for breakfast involves planning ahead the night before but is definitely worth the effort. It only takes a few minutes to assemble the ingredients in a bowl and you can leave it to sit in the fridge overnight. In the morning, just add your toppings and you’re ready to enjoy!
The addition of dark cherries and blueberries provides some natural sweetness. If blueberries and cherries aren’t in season, you can use frozen ones instead as long as they are defrosted beforehand. I have added roasted buckwheat and almonds which add a delicious nutty crunch. This breakfast is such a special treat that it does feel like a dessert rather than breakfast!
Cherry Chia Pudding with Roasted Buckwheat
- 200ml full-fat natural yogurt
- 2 tsp chia seeds
- a handful of cherries
- a handful of blueberries
- 1 tbsp roasted buckwheat
- a handful of almonds
The night before, fold the chia seeds into the natural yogurt together in a bowl. Cover and refrigerate overnight.
In the morning, remove the chia seed mixture from the fridge.
Top with the cherries, blueberries, roasted buckwheat and almonds. Add more yogurt if desired.