This recipe was actually inspired by my previous post how to make nut milk , if you haven’t checked it out yet, please do. It is such an easy straight forward way to make your own delicious and smooth dairy-free milk. It has become a favourite for us.

It’s school holidays now here and as much as I feel like I need to dress up as a clown and juggle some balls to entertain the kids most of the time, I am also enjoying the sleep-ins and the slow relaxed mornings we’re having and i’m not looking forward for this to end really soon .. sigh!

The kids and I have recently developed a really healthy habit, which is soaking oats overnight and having it ready for an early ‘pick me up’ breakfast. It doesn’t take long at all to prepare, and the kids love it because they make it themselves now. They like to change it slightly every morning by adding whatever fruit and seeds available in the kitchen.

A few days ago though, we had no over night soaked oats in the fridge for some reason,(I guess the holidays are getting us slightly out of our daily routine, but that’s ok). My daughter suggested we use chia seeds instead since we don’t need to soak them for long, and on the kitchen bench we had overnight soaked almonds ready to be turned into silky delicious milk. She then suggested we add some cocoa powder and frozen raspberries, which are always a great combination. ( O, how I love my slow mornings when we can actually have a 2 way conversation with out rushing to get in the car or power walk to the bus station). Any way, while I was busy blending the almonds she had all the ingredients out and waiting for me to pour the milk into the glass jars she had prepared. The only thing I helped with really, other than blending, was suggesting the ratio of chia seeds to milk, which is quite important to prevent chia seeds from over thickening the liquid and forming lumps or from being too runny for a pudding.

20 mins later …

(plus 5 mins to take a couple of shots, you don’t need to do that!)

We had a delicious healthy treat for breakfast made by my princess ‘Labiba’ … How good is that?!


You can prepare this chia seed pudding the night before and leave it covered in the fridge over night, and then add raspberries and shaved chocolate just before serving.

I personally think that overnight Soaked chia seeds and oatmeal are a great addition to your fridge, and as I said soaking them at night saves so much time in the morning to prepare a good and nutritious breakfast, especially when you are in a rush. It honestly takes as much time as it would for a cheese toast to melt in your toaster.

No offence! I still love my melted cheese toast.



   Chia Seeds

  • are very mild in taste and naturally gluten free.
  • are one of the highest plant sources of Omega-3 fatty acids, which are an amazing source of digestible plant proteins and antioxidants .. and that simply means: glowing skin, slimmer, stronger and cleaner bodies and a healthier immune system.
  • are a chock-full of vitamins and minerals, that help our bodies combat daily nasties while boosting it with energy.
  • support in keeping your body hydrated by naturally retaining 10-12 times their weight in water.
  • has FIVE times the amount of calcium that cow milk has
  • look after your waistline by fighting cravings, and by slowing down the digestive process which means fewer carbs feed the fat cells around the waist .. this one is my favourite!
read more about the amazing benefits of chia seeds here







Chocolate Chia Seed Pudding
Serves 4
A chocolate chia seeds pudding with frozen raspberries
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
  1. 1/2 cup chia seeds (white,black or mixed)
  2. 2 cups freshly made almond milk. plus 2-3 extra tablespoons (if needed)
  3. 2 tablespoons good quality unsweetened cocoa powder
  4. 1 teaspoon vanilla extract
  5. 4 tablespoons maple syrup, plus extra for serving
  6. for serving
  7. 2 cups frozen raspberries
  8. good quality dark chocolate, shaved
  1. place chia seeds in a deep glass bowl.
  2. add almond milk, maple syrup and vanilla.
  3. stir well until all chia seeds are covered with liquid and none are floating dry on the surface.leave to set for 15-20 mins.
  4. stir again, add some extra almond milk (2-3 tablespoons) only if you think it's too thick and starting to form lumps, and then sift in cocoa powder, stir again to combine.
  5. spoon equal amount of mixture into 4 glass jars.
  6. add frozen raspberries, shaved chocolate and a drizzle of extra maple syrup (extra maple syrup is optional),serve immediately.
  7. you can soak chia seed the night before and leave it in the fridge covered, for even a quicker breakfast.
  8. soaked chia seeds in almond milk can be kept in the fridge for 4 days.