Bart's Recipes
Mix the chia seeds, unsweetened almond milk and a pinch of cinnamon the evening before in a bowl or an airtight jar. Stir everything together thoroughly so that the seeds can absorb the liquid properly.
Wait about ten minutes and then stir the mixture again vigorously to prevent the chia seeds from clumping. Cover the bowl or jar and leave it in the refrigerator overnight to set gently.
Remove the set pudding from the refrigerator the next morning. Stir in the full-fat Greek yoghurt and mix it evenly through the chia mixture with a spoon until a creamy and cohesive texture forms.
Transfer the breakfast to a serving bowl if desired. Garnish by distributing the fresh blueberries and pumpkin seeds over the top of the pudding and serve immediately.
