This chia pudding is perfect for leaving in the fridge overnight, and you'll have a quick breakfast the next morning—ideal to enjoy or take with you.
Ingredients:
150 ml unsweetened soy milk
1 tbsp chia seeds
3 tbsp fine oat flakes
70 g frozen raspberries
1/2 ripe banana
1 tbsp water
20 ml Regulatpro® Hyaluron
Preparation:
1. Pour the soy milk, chia seeds and oat flakes into a mason jar or sealable glass container.
2. Now stir everything well.
3. Close the jar with a lid or cling film and place it in the refrigerator overnight (or for at least 6 hours).
4. The next morning, puree the banana and raspberries until thick. Then layer them on top of each other. First, add the Banana-raspberry mix . Then add a layer of the chia-oat mix on top. Finally, sprinkle a few raspberries on top.
5. A quicker way is to simply mix the pureed bananas and raspberries with the chia seeds, oats, and soy milk and let it sit in a covered jar in the refrigerator overnight. It won't look as pretty, but it will taste just as delicious as the other layered method.
6. Just before serving, add the Regulatpro® Hyaluronic acid in Stir the chia pudding.
Tips:
- Slice the remaining banana and store it in an airtight container in the freezer for your next smoothie!
- Instead of chia seeds you can also use flax seeds.