Chocolate chia breakfast pudding with Ísey Skyr

Name: Chocolate chia breakfast pudding with Ísey Skyr
Ingredients: Chia seeds 80g | Unsweetened cocoa powder 2 tbsp; Almond milk 400ml | Vanilla extract ½ tsp; Salt ¼ tsp | Maple syrup 1 tbsp; Ísey Skyr Natural 340g (2 x 170g); Granola of choice | Smooth peanut butter; Fresh raspberries | Roasted coconut flakes | Finely chopped dark chocolate

Chia seeds 80g | Unsweetened cocoa powder 2 tbsp

Almond milk 400ml | Vanilla extract ½ tsp

Salt ¼ tsp | Maple syrup 1 tbsp

Ísey Skyr Natural 340g (2 x 170g)

Granola of choice | Smooth peanut butter

Fresh raspberries | Roasted coconut flakes | Finely chopped dark chocolate

Method

Mix: Combine chia seeds, cocoa powder, almond milk, vanilla extract, salt, and maple syrup in a container.

Chill: Whisk well, cover, and refrigerate overnight (or for at least 2–3 hours to set).

Base: Layer your chosen granola at the base of a glass or jar.

Assemble: Spoon the chilled chia pudding over the granola, then top generously with Ísey Skyr Natural.

Garnish: Drizzle with smooth peanut butter, then top with fresh raspberries, coconut flakes, and dark chocolate shavings before serving.