Made the night before, ready when you are: chia seeds set into a soft pudding with milk, then layered with berries, walnuts and a spoon of flax. An anti-inflammatory breakfast that asks nothing of you in the morning.
Ingredients
- 4 tbsp chia seeds
- 300ml milk of your choice
- 100g blueberries
- 50g raspberries
- 2 tbsp walnuts, chopped
- 1 tbsp flaxseed, and a little honey to taste
Method
- Stir the chia seeds into the milk with the honey, then leave in the fridge overnight (or at least 3 hours) until set and spoonable.
- Give it a stir to loosen, then layer into two glasses with the berries.
- Top with the walnuts and flaxseed just before serving so they stay crunchy.
Why it works
This is a bowl full of anti-inflammatory building blocks. Chia, flax and walnuts all supply the plant omega-3 ALA, while blueberries and raspberries bring anthocyanins, the pigments behind their deep colour and much of their antioxidant activity. The same nutrients support brain health, which is why this one is double-tagged.
