This high fibre chia pudding topped with fruit and granola is not only tasty but also packs a powerful nutritional punch. It’s one of my favourite ways to start my day.

It’s simple to make and offers a good balance of carbohydrates, protein and fats. High in fibre, it helps with digestion and promotes a feeling of fullness that will keep you satisfied throughout the day. Having a serving of this chia pudding in the morning is an excellent way to kick-start your day and meet your daily fibre goals—25 grams for women and 30 grams for men.

What’s Inside?

The pudding is made with a combination of wholesome, natural ingredients. The base consists of unsweetened plant milk and yoghurt (Greek or plain), which provide a creamy texture and tangy flavour. For a taste of fruity sweetness, without refined sugars, I add Medjool dates and sliced banana. Two tablespoons of nut butter give it a rich, nutty essence. And for a warm spicy finish, I add ground cinnamon and cardamom. If you want, you can also add a dash of vanilla.

Health Benefits

One of the stars of this recipe is chia seeds, known for their high fibre content, plant-based protein and anti-inflammatory benefits. With about 60 grams of chia seeds in the pudding, you’re getting a significant boost of fibre, protein and heart-healthy fats. Each pudding serving contains approximately 12 grams of fibre, 5 grams of protein and 20 grams of fats. Note that these values can vary depending on ingredient choices (particularly the type of yoghurt) and portion sizes.

Why You’ll Love It

This high-fibre chia pudding is not only healthy but also versatile. You can make it ahead of time for a grab-and-go breakfast or as a midday snack. You can top your chia pudding with granola or nuts for added crunch, and chopped fruit or berries for a burst of freshness and extra vitamins.

The ingredients and step-by-step procedure are below.

High Fibre Chia Pudding

INGREDIENTS

• Makes 4 servings
• Equipment: a small blender or NutriBullet 

• 2-3 medjool dates, pitted & softened *see note
• 1 cup (250 ml) unsweetened plant milk (e.g. almond, oat, soy or cashew) at room temp. or slightly heated in microwave 
• 2 tablespoon (tbsp) smooth nut butter (e.g. almond, peanut or cashew)
• 1 teaspoon (tsp) ground cinnamon (and /or vanilla)
• ¹/₄ tsp ground cardamom
• ¹/₂ cup (130 gr) plain or natural Greek yoghurt, plant or dairy
• 1 large ripe banana, sliced (fresh or frozen & defrosted in microwave)
• ¹/₃ cup (60 gr) chia seeds (add last and separately)

*Note: With small dates, add three. With bigger ones, two is plenty. It’s better not to add more than this; the pudding will be sweet enough with the ripe banana.

PROCEDURE

1. Remove pits from dates and put the flesh into a small bowl filled with hot water to soften for a few minutes. Then discard the hot water. In a blender or Nutribullet bowl, add the softened dates, plant milk (at room temp), nut butter, cinnamon, cardamon and / or vanilla. Start by blending these ingredients to emulsify. The nut butter and dates should be fully blended in the mixture. There should be no clumps.

2. Add the yoghurt and sliced banana. Blend again until thick and creamy.

3. Transfer the chia seeds into a medium-size bowl. Then pour the creamy mixture on top of the seeds and immediately whisk to combine.

4. Place the bowl of mixture in the fridge for 10 minutes to thicken. Take out and whisk really well again so that the chia seeds are dispersed and not clumped. 

5. Pour or scoop equally into 4 cups, glasses or small bowls and cover with lids or pieces of foil. Allow to chill for an hour or overnight. Keep stored in fridge. They keep well for days!

6. Consume as is or top with granola, nuts and /or chopped fruit (chopped orange/mandarin is great here!) or berries of choice. 

Enjoy!