Chocolate & Berry Chia Pudding

I am in love with this simple, nutritious, delicious, make ahead breakfast!

Make it vegan by using a plant-based yoghurt, milk and maple syrup. You can adjust the sweetness to suit your taste.

Makes 4 servings

CHOCOLATE CHIA PUDDING

chia seeds (black or white), 50g (60ml or 1/4 cup)

cocoa powder, 25g (60ml or 1/4 cup)

yoghurt (unsweetened Greek style), 375g (375ml or 1 + 1/2 cup)

milk, 125g (125ml or 1/2 cup)

maple syrup (or honey), about 60g (60ml or 1/4 cup) - to taste

BERRY COMPOTE

mixed berries (fresh or frozen), 125g (about 1 cup)

sugar (caster), about 25g (30ml or 2 tablespoons) - to taste

cornflour, 15ml (1 tablespoon)

water (cold, tap water), 30ml (2 tablespoons)

Place all the chia pudding ingredients in a container and mix to combine (pass the cocoa powder through a sieve if needed to avoid lumps). Cover and place it in the fridge overnight to set.

To make the berry compote, combine the berries and sugar in a small saucepan and set it over a low heat on the stove, stirring occasionally.

Combine the cornflour and cold water in a small bowl and mix until smooth before pouring into the saucepan.

Increase the heat and allow the compote to come to a boil so the cornflour can cook and the mixture can thicken.

Remove from the heat and allow it to cool before using.

To serve, divide the chocolate chia pudding between bowls or containers.

Spoon the cooled compote over the chia puddings.

Delicious served with an extra dollop of unsweetened yoghurt, nuts, granola, pomegranate arils or fresh berries.