Eunice Power's Irish yogurt Clonakilty high protein vanilla yogurt chia seed breakfast pudding with granola: Today
This is a perfect breakfast for a busy person! Chia seed contain soluble fibre, improving digestion and gut health. They are an excellent source of nutrients especially omega 3. Chia seeds should to be soaked before consuming to I make this pudding the night before allowing the seeds to swell and release a gel which will set the pudding overnight. The addition of yogurt helps make it creamy and delicious and the extra protein will keep you fuller for longer.
Ingredients
Serves 2
- 200ml milk
- 250ml Irish yogurt Clonakilty high protein vanilla live yogurt
- 30g chia seeds
- 1 dessert spoon of honey
Granola
- 200g porridge oats
- 150g nuts (I use almonds with skin on)
- 150g mixed seeds
- 1 orange, zested
- 2 tsp mixed spice
- 2 tsp cinnamon
- 2 tbsp cold pressed rapeseed oil
- 1½ tbsp maple syrup
Method
- Stir the chia seeds into some milk first, then stir in Irish yogurt Clonakilty high protein vanilla live yogurt along with a dessert spoon of honey. Cover and let it sit in the fridge overnight.
To serve
- Top with 50g mixed berries and some nuts.
Granola
- Heat oven to 160C/140C fan/gas 4. Mix all the ingredients in a bowl with a pinch of salt, then spread out on a baking tray.
- Roast for 30-35 mins until golden, pulling the tray out of the oven twice while cooking to give everything a good stir – this will help the granola toast evenly. Leave to cool. Will keep in an airtight container for one month.
