Lemon Chia Pudding with Toasted Muesli

I've had a bit of an obsession with chia puddings lately.

They are super easy to make and if you remember to make them the night before and put them in the fridge, breakfast is ready in a flash for you the next morning. I initially followed along with Alice Nicholls recipe she had on Instagram which looked so pretty and lovely...however, I am not very good at following recipes and now I just wing it when making these so my measurements are pretty hit and miss!

What you need

  • a can of coconut cream (I use a 400ml Macro brand Certified Organic Coconut Cream from Woolies here)
  • 1/4 cup of chia seeds
  • a squirt of vanilla bean paste
  • a few tablespoons of maple syrup or sweetener of your choice
  • 3 drops of Lemon essential oil - I choose doTERRA.

Stir in your vanilla bean paste, maple syrup and Lemon essential oil into your coconut cream. Add in your chia seeds and stir until well combined. Cover and refrigerate overnight. In the morning, your pudding will be creamy thick and delicious.

Top with fresh fruit and home made toasted muesli and enjoy!

Quick Toasted Muesli Recipe

Again, I'm not great at precise recipes - I tend to throw together what I have on hand when making my own toasted muesli. For a more precise recipe check out this post.

For those who love to wing it, heres what I do ...

Key ingredient is COCONUT! Whether that's flakes, desiccated, shredded - or a combo of each ...it doesn't matter. I prefer the Macro Certified Organic brand from Woolies.

Add say 4 cups of coconut - my favourite is to add half flakes, half shredded coconut). Add in 1/2 cup of oats.

Now go crazy -- add in whatever ever extras you want. I don't really measure them -- I just throw in whatever I have on hand.

  • chopped cashews
  • flaked almonds
  • chia seeds
  • pepitas
  • linseeds
  • sunflower seeds
  • chopped walnuts
  • chopped macadamias
  • if you wanted to add some fruit (I don't usually) you could add some chopped dried apricots, sultans or currants.

Mix together. Add about 1/4 cup of melted coconut oil. Stir in thoroughly to combine and so that all your ingredients are coated with the oil.

SWEETEN with rice malt syrup - 2 tablespoons. I usually drizzle it over, a tablespoon at a time, mix and then repeat.

Spread mix onto a baking tray lined with baking paper and bake on about 140 degrees until nicely toasted. Its better to bake slowly so check it continually and stir to ensure even toasting.