This makes a delicious breakfast for one.

For wholegrain chia pudding, you will need:

2 tbsp chia seeds
250ml coconut milk drink (I used “Koko Original Coconut Milk + Calcium”)
1 tsp date syrup
20g wholegrain breakfast cereal (I used Nestle Wholegrain Clusters)

6-8 hours before serving (overnight is easier), mix together the chia seeds, coconut milk drink and date syrup. Refrigerate. Allow the chia to absorb the liquid for a couple of hours. Remove from refrigerator and stir well. If there are clumps of seeds stuck together, it is best to separate them with a fork or a Bamix or similar hand blender. Refrigerate again. The next morning, stir in the wholegrain cereal and serve.

Serves 1