Banana Hazelnut Chia Pudding

RECIPE BY: Nathalie Charron

A quick and nutritious breakfast for busy mornings the kids will love!

Makes 4 small puddings


  • 2 cups of milk
  • 1/3 cup chia seeds
  • 1/4 cup yogurt
  • 3 tbsp maple syrup
  • 1 teaspoon of vanilla extract



  1. Place all the ingredients for the pudding in a large jar with a lid and mix well, shaking several times. Leave in the refrigerator for at least an hour (or overnight) to allow the seeds to absorb the milk. When ready to serve, place in a small glass and garnish with bananas, hazelnut butter, hazelnuts and puffed quinoa.