Chia puddings are a great quick breakfast, especially for those suffering from porridge boredom. This is a quick version with a twist of using homemade pistachio milk (which tastes delicious!) and provides a great alternative to the usual kinds of nut milk we’re accustomed to using. This recipe is has been extracted from one of our favourite vegan cookbooks, Happy Food: Fast, Fresh, Simple, Vegan by Bettina Campolucci-Bordi. Enjoy!


60 g (2 oz / 1/3 cup) raw shelled pistachio nuts

250 ml (8 fl oz / 1 cup) water

1/2 vanilla pod (bean), scraped, or 1/2 teaspoon ground vanilla pod

1 teaspoon maple syrup

a dash of rose water (optional)

5 tablespoons chia seeds

To serve

Granola Crunch (see page 22)

nut butter, shop-bought or home-made

berries or cherries


Place the pistachios, water, vanilla seeds or powder, maple syrup and rose water (if using) in a blender and blitz until you have light green milk.

Put the chia seeds in a jar and cover with the pistachio milk, pulp and all. Pop the lid on and give it a good shake.

You can leave the jar in the fridge overnight or wait for at least 30 minutes until the chia seeds absorb all the liquid and you are left with a lovely thick consistency.

Top off your jar with any of the serving alternatives like homemade granola for some crunch, a dollop of nut butter and berries or slices of orange.

Want more pistachio recipes? Check out this Pistachio & Freekeh Tabbouleh