Chia seed pudding has become a firm favourite in our household again, I’ve been using the little jars from Look Sharpe and the other smaller ones with the plastic lids ( super cute ) for school lunches as they fit in their lunch boxes, today I did the lunch box ones topped with coconut cream and coconut sugar. The slightly larger jars are perfect though for pre-making the mixture then layering up. Here I have layered with greek yoghurt and made a strawberry and apple compote out of our frozen strawberries we have on hand for smoothies and some apple that needed using up from the fridge, finished off with a squeeze of lemon and a spoon of Jam Setting Sugar !

Chia Seed Pudding
9-10 tablesooons of white chia seeds
2 cups of oat milk ( or coconut milk or even regular milk )
1/2 tin coconut cream ( stir it first  before taking half the tin ) 
Coconut sugar to taste 2-3 tablespoons maybe 
Stir and leave 10 mins then stir again, then leave overnight.

Base the ratio on 3.5-4 tablespoons of chias seeds per cup of liquid. This ratio makes it easy to make on the run without having to revisit recipes.

I also sometimes use homey or pure maple syrup to sweeten and as a dessert I increase the amount of coconut cream by replacing some of the milk.

Greek Yoghurt 
Serve ontop of the chia pudding. 

Compote
This strawberry and apple compote is just made out of our frozen strawberries we have on hand for smoothies and some apple that needed using up from the fridge, finished off with a squeeze of lemon and a spoon of Jam Setting Sugar ! You can’t go wrong. I store them in the fridge like this and add the toppings before I serve so they don’t go soft.

Layer with nuts, toppings of choice such as granola or muesli, I used a vogel’s gluten free one which looked very pretty as it is pink.