Chia Pudding

Turmeric and coconut chia pudding

The weather is heating up, so it’s time to ditch the porridge and go for something more refreshing! Make this tonight so it’s ready to cool you down tomorrow, it’s going to hit 30 degrees in Sydney!

It’s really hard not to take ingredients that are yellow and black and make them look desirable, but it tastes so much better than it looks.

Turmeric has a really lovely subtle flavour and also has great anti-inflammatory properties, which help fight cold and flus and also can assist with weight loss.

This is a great breakfast or afternoon snack the whole family can enjoy and will keep those little tummies full for a long time with all of the good fats! For best results, make the night before. If you don’t have chia seeds, regular oats would work too!

1/3 cup chia seeds

1/3 cup desiccated coconut

1/3 cup diced pitted prunes

2 teaspoons maca powder (optional)

¼ cup ground flaxseeds

2 tablespoons turmeric powder

2 teaspoons cinnamon

½ teaspoon nutmeg

1 teaspoon of Himalayan salt

Dash of fresh cracked pepper

1 tsp vanilla paste (Queen’s)

1/3 cup hemp seeds

1/3 cup maple syrup

1 ½ cups unsweetened almond milk (I’ve used the Inside Out brand)

To serve use your favourite yogurt, coconut flakes, fresh seasonal berries and maple syrup



  1. In a large bowl, mix all of the ingredients. It’s important that you mix the ingredients well before you place in the jar, this will ensure there aren’t any clumps of chia!
  2. Pour into jar or container to set for a few hours, overnight is best!
  3. Serve with yogurt and berries and enjoy!

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