Blueberry Chia Pudding with Greek Yoghurt and Rolled Oats

28 Jul Blueberry Chia Pudding with Greek Yoghurt and Rolled Oats

In my experience the easiest way to make sure that I eat a healthy breakfast is to plan it beforehand. When all I have to do is grab a pyrex bowl out of the fridge, add yoghurt and blueberries to the pre-made chia pudding and eat it, then it becomes the default behaviour.

I particularly like eating chia pudding for breakfast due to the high levels of fibre, protein and calcium. If you are not hitting your protein targets each day I would also suggest adding 1/2 a serving of protein isolate from Amazonia to each serve of chia pudding to push the total amount of protein closer to 25 g for this meal.

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Blueberry Chia Pudding with Greek Yoghurt

Super simple breakfast recipe that contributes to targets of fibre, calcium and protein

Course Breakfast

Keyword low carb, vegetarian

Prep Time 5 minutes minutes

Servings 2

Calories 372kcal

Equipment

• 1 x 350 ml capacity (or bigger) bowl or dish

Ingredients

• 1/4 cup chia seeds black, white or a mix
• 1 cup milk plant or dairy or 1/2 1/2 soy/almond for example
• 4 tbsp rolled oats
• 2 tbsp Greek yoghurt avoid Greek 'style' yoghurt if you can
• 1 handful blueberries thoroughly washed or organic if you can afford them
• 3 tbsp Protein isolate powder (Amazonia) optional

Instructions

• Measure chia seeds into the bowl, mix in the oats and optional protein powder.
• Pour milk into the dish and stir thoroughly with a fork to create a smooth texture.
• Wait 5 - 10 minutes and then stir again to break up any lumps in the chia seeds and create a smooth texture.
• Optionally, repeat the last step then cover and put in the fridge for at least an hour or overnight.
• Serve one half of the mixture with Greek yoghurt and blueberries.
• Eat the rest within four days.