This chia pudding can be left in the fridge overnight. And you 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 tender oat flakes
70 g frozen raspberries
1/2 ripe banana
1 tbsp water
20 ml Regulatpro® hyaluronan
Preparation:
1. Pour the soy milk, chia seeds and oat flakes into a mason jar or sealable jar.
2. Now stir everything well.
3. Close the jar with a lid or cling film and place in the refrigerator overnight (or at least 6 hours).
4. The next morning, puree the banana and raspberries until they are thick. Then lay them on top of each other layer by layer. The one on the ground comes first Banana and raspberry mix . Then add a layer of chia-oatmeal mix on top. And finally sprinkle a few raspberries on top.
5. A quicker way is to simply mix the pureed bananas and raspberries with the chia seeds, oatmeal and soy milk and leave them in a covered jar in the fridge overnight. It doesn't look as nice, but it tastes just as delicious as the other method with the individual layers.
6. Shortly before serving, add the Regulatpro® Hyaluronic acid in stir the chia pudding.
Tips:
- Slice the remaining banana and store in an airtight container in the freezer for the next smoothie!
- Instead of chia seeds you can also use flax seeds.