Chia pudding

Cassie's tips for making chia pudding:

• If you find your chia pudding a bit runny, simply let it sit for another hour or so, or add an extra teaspoon of chia seeds and stir well. The seeds need time to absorb the liquid and thicken properly.
• For extra creaminess, I sometimes swap half the oat milk for coconut milk. It gives the pudding a lovely, rich texture and a subtle tropical flavour. If you prefer dairy, Greek yoghurt works well too - just stir it in before serving.
• To add a burst of freshness, I like to top my chia pudding with a mixture of seasonal berries, kiwis, mangos, sliced banana, or even a spoonful of stewed fruit in the winter months. Toasted nuts or seeds add a nice crunch as well.
• I normally give the chia mixture a good stir after about 10 minutes in the fridge. This helps break up any clumps of seeds and ensures the pudding sets with a smooth, even texture.