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We know that breakfast is the most important meal of the day. It is always a good idea have a few different meal options so that you do not get bored and end up skipping breakfast altogether.

The best thing about chia puddings is that they are best made the night before you eat them so that the flavours have had time to soak into the milk and the milk has soaked into the chia seeds - therefore, no fussing about in the morning thinking of what to eat or running out of time, your breakfast is already done. I like to make my chia puddings in a leakproof jar so I can transport it on the train and if I don't want to eat it all at once there is no wastage. These last a few days in the fridge so you can make 3 - 4 serves at once and you have breakfast covered for half of the week.


Serves: 4 people




1 cup almond milk
1 cup coconut milk
3/4 cup chia seeds
1 tsp cinnamon
1 tsp lucuma
1 tsp coconut sugar
1/4 cup desiccated coconut

1 cup total of strawberries, blueberries and raspberries.  Banana, mango and grated apple also work really well in chia puddings so if you cannot find affordable berries then switch up your fruit.  




1. In a bowl combine chia seeds and milk, mix through so that the milk is covering all seeds.


2. Add cinnamon, coconut, lucuma and coconut sugar into the bowl and combine.


3. Pour mixture into jars or little bowls.  This is where you can choose how big you would like each serve to be.


4. Top with berries and pop into the fridge. The puddings should take a few hours to set if you would like to eat the same day, or make before bed and enjoy in the morning.



Recipe supplied by Julia and Libby