IF YOU haven't discovered chia seeds yet, today is the day.  And if there is ever an appropriate time to have pudding for breakfast, this is it. 

These tiny little warriors are jam-packed with essential fatty acids, fibre, calcium and more.

They're so versatile; throw them in a salad, on top of your cereal or yoghurt or make a chia pudding like this one below.

It's so good, you'll think you're eating dessert for breakfast - but it's all good for you!  

Get your free packet of chia seeds with today's paper.

Please be aware the seeds are to plant, not to eat until they have grown and produced their own seeds for eating.

Overnight chia choc pudding

INGREDIENTS  

1 1/2 cups of almond milk or coconut milk  

1/3 cup of chia seeds  

1/4 cup of cacao powder  

2 tbsp of maple syrup  

1/2 tsp cinnamon  

1/2 tsp vanilla extract  

Banana  

Few strawberries  

Your favourite muesli    

METHOD  

In a bowl, combine milk, chia seeds, cacao, maple syrup, cinnamon and vanilla.   

In separate jars or cups, pour the mixture to fill the jar to halfway.

They're really filling so don't be too heavy-handed.   

Put in the fridge overnight.   

In the morning, top your now-solid pudding with a few spoons of your favourite muesli and some sliced banana and strawberries. Enjoy!  

Fun fact: Chia has the highest level of omega-3 fatty acids of all plant sources. It is also 16% protein and contains all eight essential amino acids.