Grab & Go Kefir Chia Pudding Recipe

Ingredients

4 tbsp chia seeds
500ml kefir
1 tsp vanilla extract
Stewed Apple Compote:
2-3 apples, approximately 400g
1 lemon
1 tbsp sultanas
1 tsp cinnamon
1 tsp ground ginger
1-2 tbsp honey (optional)
Blood Orange Compote:
2 blood oranges
2 tsp honey
1 tsp ground ginger
1 tbsp whole almonds

Prep: 10 mins | Cook: 5-8 mins

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Method

1. Take 2 x 400ml jars or bowls and spoon 2 tbsp chia seeds into each one. Pour 250ml kefir and ½ tsp vanilla extract into each one. Stir well to mix, making sure that all the chia seeds are mixed in, then seal and chill overnight in the fridge.

2. To make the apple compote, quarter the apples and slice out the cores and seeds. Roughly chop the apples and scoop them into a pan. Finely grate in the zest from the lemon. Squeeze in the juice from the lemon. Add the sultanas, cinnamon and ginger. Pop the pan on a low heat and cover with a lid. Gently cook for 5-8 mins, stirring occasionally, until the apples are just soft. Take off the heat, taste and add honey if you think it needs sweetening. Set the compote aside – it can be eaten warm or cold. It will keep for up to 3 days in the fridge.

3. To make the blood orange compote, finely grate the zest from the oranges into a bowl. Cut a slice off the top and bottom of the oranges. Slice the peel and white pith from the sides. Squeeze any juice from the peel into the bowl. Use a small knife to cut the juicy orange segments out of the papery membranes and add them to the bowl. Add the honey and ground ginger. Stir well to mix. The compote can be eaten straight away, or transferred to a tub and stored in the fridge for up to 2 days.

4. To serve the chia puddings, take them out of the fridge and gently stir to just loosen them a little. Top them with the apple or blood orange compote. Roughly chop the almonds then sprinkle them on top and serve.

5. Make it vegan
For a plant-based version of this dish, swap the kefir for coconut kefir and the honey for maple syrup.