Chia Pudding | Recipes | Borough Broth

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Chia Pudding

Get out of your breakfast rut with this delicious and refreshing chia pudding recipe. The addition of our organic Apple, Miso and Seaweed Broth adds an unexpectedly delightful umami hit to this sweet breakfast bowl. The best part about this recipe though is that you can make it the night before, giving you an extra five minutes in bed in the morning.

Serves: 1
Cooking time: 30 minutes + 6 hours resting time


Chia Pudding:
2.5 tbsp whole chia seeds
100ml almond milk
100ml miso-apple-seaweed broth
1 tsp maple syrup
Rhubarb & Berry Compote
125g rhubarb stems
75g frozen mixed berries
1 tsp maple syrup
1 tsp lemon juice
2 tbsp water

3 strawberries
4 mint leaves
1 tbsp hazelnuts nibs
1 tsp maple syrup


  1. In a small bowl or jar, stir together the chia seeds, almond milk, broth, and maple syrup. Leave to rest for 5 minutes then stir again.
  2. Leave to rest in the fridge for at least 6 hours and up to overnight. The pudding should be set and jiggly after this.
  3. For the compote, chop up the rhubarb and put it in a small saucepan with the frozen berries, lemon juice, maple syrup and water. Cook on medium heat, simmering for 20 minutes until the fruit breaks down into a deep red-purple compote. Leave to cool.
  4. Thinly slice the strawberries, pick mint leaves, and toast the hazelnuts til golden brown - 3-4 minutes in a pan.
  5. Once the chia pudding is set, grab a small bowl and fill it two thirds of the way with the pudding. Then add a layer of compote, then a layer of chia pudding, and finish with a dollop of compote on top.
  6. Add the strawberries, mint leaves, hazelnut leaves and a drizzle of maple syrup to finish. And enjoy!

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