Overnight chia seeds yoghurt

I’m not much of a cook. But I love to eat healthily and I am a little obsessed with ‘superfoods’. So when I tried chia seeds yoghurt and pudding in a vegetarian restaurant in Zurich and heard how easy it was to make, I decided to give it a try.

A little blog-reading later and I realised, it was definitely within my kitchen ability to whip up this healthy breakfast.

Inspired by Deliciously Ella’s overnight recipe I set to work…

First step – mason jar!

Second step – pick your chosen ingredients…

I went for blueberries, raspberries, almond milk, goji berries, raspberry-rhubarb quark (a virtually fat-free dairy product), oat bran, "super sprinkles" (a blend of flaxseed/nuts/Q10) and, of course, the chia seeds.

Chia seeds, if you don’t know, are a great source of calcium, iron, magnesium, manganese, phosphorus and zinc (thanks, wikipedia!) as well as B vitamins, fibre and omega 3 fatty acids. All of these help your body's health and function.

They're also pretty flexible and can be added as a topping, blended into breads, cereals, smoothies and wraps.

You don’t need much – just 2 teaspoons for the whole dish because these seeds absorb up to 12 times their weight in liquid and swell up to give a thicker (more jelly-like) texture to the yoghurt...and keep you fuller for longer!
Simply pile it all into the jar...

...add the seeds...

...I added the almond milk last...

...mix...

...and then put in the fridge overnight.

The next morning I eagerly opened the fridge to see the results of my ‘labour’.

Admittedly it didn’t look that great…

But I jazzed it up with some apple pieces…

…and some mixed unsalted nuts.

Plus I made myself a lovely coffee using my Bialetti moka pot.

These stove-top machines make delicious coffee – proper Italian style (the machine and coffee were even sourced from Verona on a recent trip). Whilst it seems to take more time than my normal filter coffee maker, it’s worth the wait.