What could be better than a simple, absolutely delicious and filling breakfast? I wasn’t a big fan of chia pudding before, until I started using yoghurt instead of milk to make it. That was a real game-changer for me, as I just didn’t really like the texture when made with milk. But with yoghurt, I find the dish more filling, and it reminds me of Bircher muesli or porridge – both of which are among my all-time favourites.
If you like to enjoy your breakfast early and don’t have time to prepare the pudding two hours beforehand, you can also make the chia pudding the evening before and leave it in the fridge overnight.
For one portion