CHIA SEED PUDDING:

Use 1 tablespoon of chia and tablespoon of oats, 2 heaped tablespoons of Greek yogurt and milk until a watery consistency, cinnamon and a dash of maple syrup or honey to sweeten.

Mix, then let sit for 5–10 minutes, mixing again and adding more milk if it looks thick. For meal prep, leave puddings overnight in the fridge to firm up — or for a quicker option, let your pudding sit for 15 minutes or so and it’s ready to eat.

RASPBERRY COMPOTE:

• 2 cups frozen raspberries
• ¼ cup sugar
• 1 tablespoon lemon juice  

Combine ingredients in a saucepan and simmer 8–10 minutes, stirring and mashing berries with a wooden spoon to release their juices.

Serve chia pudding with raspberry compote, fresh banana and enjoy with your morning tea/coffee.

Recipe and photo by: Kathryn Thompson.