Historically, I have a very bad relationship with chia pudding.
In May 2014, three of my girlfriends and I took a trip to New Zealand together. Our flight was due to leave Brisbane at 6 am so we were up at a ridiculous hour, having slept over in the same house. Tara had the sense to make a small breakfast for us: a banana chia pudding. God love her, but I could not finish my chia pudding because it was 3 am and I was so tired and slightly hungover and I felt like throwing up (ya know?) and we were about to catch a big plane over the ocean. So I scooped mouthfuls of the stuff into my mouth out of love, more than anything else. And I haven’t eaten chia pudding since then… until now.
Re-approaching chia pudding is a part of my better-breakfasts-in-2016 plan, whereby I’m trying to take more time to eat some good nourishing food in the mornings, rather than eating toast with any number of spreads smeared on it and drinking too much coffee.
I think it’s purely the texture of this breakfast parfait that makes it so good and makes the chia pudding completely palatable. It has layers of pure, fresh pureed mango, coconut milk chia pudding, and crunchy granola. Normally, I am really not a sweet breakfast person, but I decided to give it a go and actually mega enjoyed it. Time to start unconvincing myself that I don’t like fruit at breakfast time.
I used the homemade granola that Erin sent me from Sydney for Christmas. How sweet is she?! It tastes like gingerbread. But I suspect you can use pretty much any granola and pretty much any pureed fruit to make this breakfast parfait. We have an abundance of fruits in season at the moment, so you can bet I’ll be trying this out with peaches and nectarines and cherries. It’s more than likely I’ll keep coming back to mangoes, though, because they’re the most juicy and prized summer fruit of all, in my highly scientific opinion.
- ¼ cup / 40g chia seeds
- ½ cup / 125ml coconut milk
- ½ cup / 125ml water
- 1 large (450g) mango
- 4 tbsp granola of choice
- Place the chia seeds in a small bowl and add the coconut milk and water. Stir and place in the fridge for 10 minutes to set.
- Meanwhile, remove all the flesh from the mango and place into a blender jug. Blend until smooth. This only takes a few seconds.
- Remove the chia pudding from the fridge and stir to ensure all the seeds are evenly distributed.
- Grab a glass from the cupboard: I used a whisky tumbler but any wide-mouth jar or glass will do.
- Spoon half of the chia pudding into the bottom of the glass, followed by half of the mango puree and half of the granola. Repeat.
- You can eat it straightaway, but I like to refrigerate it for 30 minutes so that's it cold and refreshing rather than around room temperature.