As a Mum, I am often running around trying to get the most into my boys for breakfast that my breakfast is often pretty crappy. It’s only when I am growing another little person/ breast feeding another little person, that I actually start to think about what I am putting into my body in the morning. 

The beautiful Amanda from ‘Cooking for busy Mums’ sent me out a copy of her latest cookbook and I found the simple recipe for overnight chia pudding in there. I mixed up the recipe by swapping 100mls of milk for 100mls of almond milk – but I really love what goes on top of the bowls to mix it up morning.

OVERNIGHT CHIA PUDDINGS {adapted from ‘Cooking for Busy Mums’}

3 tbsps of greek yoghurt
3 tbsps of chia seeds
100mls of almond milk
1 tsp of vanilla bean paste
1 tsp of honey
1 handful of raspberries

My favourite toppings; fresh strawberries, raspberries, blueberries, banana, coconut flakes and LSA

Pop the greek yoghurt, chia seeds, almond milk, vanilla, honey and raspberries into a plastic container with a well fitting lid. Shake, shake, shake – so that everything is well combined and then refrigerate overnight. Scoop as much as you’d like for breakfast into a bowl and then top with your favourite fresh toppings.

** I doubled this quantity and it made enough chia pudding for 4 days worth of breakfasts. 

Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.