Go Back
–+ servings

Kefir chia pudding

Prep Time 10 minutes
Chilling time 4 hours
Total Time 4 hours 10 minutes
Servings 3 servings
Print the recipe

Ingredients

Pudding

  • 720 ml plain milk kefir Use unsweetened kefir; keep a little extra to loosen the pudding if needed.
  • 9 tbsp chia seeds Use whole seeds.
  • 1 tsp ground cinnamon
  • 1 tbsp pure maple syrup

Fruit topping

  • 80 g blueberries
  • 1 peach

You will need

  • Mixing bowl
  • Lid or plastic wrap
  • Measuring jug and measuring spoons
  • Mixing spoon
  • 3 serving glasses or small bowls
  • Knife and chopping board
  • Refrigerator

Instructions

  • Mix the chia seeds and cinnamon evenly in the mixing bowl.
  • Stir the kefir and maple syrup together in the measuring jug.
  • Stir the kefir mixture into the chia seeds, making sure all the seeds are wet.
  • Leave the bowl for 10 minutes, then stir again with a spoon, breaking up any clumps.
  • Cover the bowl and refrigerate for at least 4 hours or overnight.
  • Prepare the fruit just before serving: rinse the blueberries and peach, then remove the peach stone and dice the flesh.
  • Stir the chilled pudding until evenly mixed. If it is too thick, stir in a little extra kefir to loosen it.
  • Divide the pudding evenly among 3 glasses or small bowls.
  • Top each portion with an equal share of the blueberries and diced peach.

Storage and safety

Refrigerate the pudding in a sealed container at 4°C (40°F) or below and eat within 3 days of making it. Follow the kefir’s use-by date or instructions after opening if either gives an earlier deadline. Keep the fruit separate and add it when serving.