This Pink Lady® apple chia pudding is perfect as an on-the-go healthy breakfast – no need to dash out of the house with an uninspiring slice of toast!
Chia pudding might be very hip at the moment, but it is also nutrient dense and very good for you. It is high in protein, rich in omega 3s and also calcium and iron making it the perfect healthy breakfast. It is great for preparing ahead of time as the chia seeds need some time to absorb the liquid, and it means that there is one less thing to do in the morning when everyone is in a rush.
If you want to be even more organised, double or triple the recipe and make enough breakfast for the whole week. It keeps well for 5-7 days in a sealed container in the fridge. If you put it into jam jars with lids then it is also great for taking with you to work or eating on the commute.
Pink Lady® apples work really well stewed as they are so sweet, and you can have fun layering them with the chia pudding to make a very pretty breakfast. They add a sweet crunch to this breakfast and help ensure you get 1 of your 5 a day in the morning!
To make the stewed apples, peel, core and chop the apples. Add to a small pan along with the maple syrup, lemon juice, water and ground cinnamon.
Bring to the boil and then reduce the heat and simmer, covered, for 10 minutes until the apples are tender.
Remove from the heat and set aside to cool.
Once cool, take half of the apple mixture and puree it with a stick blender.
To make the chia pudding, mix together ¼ cup of the puréed apple with the chia seeds, almond milk, maple syrup and vanilla extract. You should have some puréed apple left over. Leave for about 30 mins for the chia seeds to absorb the liquid
To serve, layer the chia seeds with the remaining apple puree and some crushed walnuts in two glasses. Top with the stewed apple chunks and enjoy!