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More than just a picture-perfect breakfast jar, this mouth-watering chia pudding is a simple, flavour-packed way to support your nutrition on busy mornings.
Ingredients
Ingredients
- 110g H&B Chia Seeds
- 28g H&B Superfood Joints, Bones & Muscles Blend with Benefits
- 340ml milk alternative – we've used soya
- ½ tsp vanilla essence
- 2 mangoes
- 200g raspberries
- 4 tbsp H&B 15 Plant Granola
| Per | 100g | Per pudding (295g) |
|---|---|---|
| Energy (Kj) | 407 kJ | 1202 kJ |
| Energy (kcal) | 98 kcal | 289 kcal |
| Fat | 4.2g | 12g |
| of which saturates | 0.6g | 1.7g |
| Carbohydrates | 8g | 24g |
| of which sugars | 5.8g | 17g |
| Fibre | 6.4g | 19g |
| Protein | 3.6g | 11g |
| Salt | 0.04g | 0.12g |
Method
Step 1
Add the chia seeds, milk alternative and vanilla essence to a bowl. Mix well to make a chia pudding.
Step 2
Leave in the fridge, stirring after 10 and 20 minutes.
Step 3
Meanwhile, peel, stone and slice the mangoes and blitz in a food processor with the superfood powder. Mash the raspberries with a fork.
Step 4
Spoon layers of the chia pudding, mango purée and mashed raspberries into four glass jars.
Step 5
Then set in the fridge for an hour or leave overnight.
Step 6
Serve topped with the crunchy granola.
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