So, I’m really undecided about this one. In theory, it’s amazing: you make it the night before so if you’re rushed in the mornings, it’s ready to go. It also filled me up until lunch and I always have a lot of time for breakfasts that don’t make me starving by 11am.

However, there is something about the texture that I’m just not sure about… It was like really cold baby food (I then had soup for lunch and fish fingers for dinner so the baby food themed ran through…) Maybe I just need to try it for breakfast a few more times and I’ll be used to it. This morning I added a couple of handfuls of granola and that added some much-needed crunch, I’m sure some extra fruit would do the trick too.

Shopping list: 300ml almond milk, 1 banana, almond butter, honey/maple syrup, 100g blueberries (frozen or fresh are fine), 5 tablespoons chia seeds.

1) Place the almond milk, banana, 1 tablespoon of almond butter, 1 teaspoon of honey/maple syrup, and blueberries in a blender. I’m aware that I’ve used blueberries a lot recently… pineapple, strawberries or mango would also work well here.

2) Pour the mixture into a bowl stir in the chia seeds. Cover the bowl with cling film and leave in the fridge.

It’s super quick and the next morning, your pudding will be ready to go. The pudding will have set and the chia seeds expand so they don’t even crunch.