The versatile raspberry and pistachio breakfast pudding

Ok, so it’s summer, then it’s winter again. Make up your mind Britain!!!

At least whatever the weather this recipe is an absolute winner. In cold weather, it’s just as good as warm oats, and in colder weather it’s a winner when it’s chilled. We always love a good versatile recipe which means you have to have less in your repertoire.

Warning…health benefits of this recipe include cholesterol lowering, heart healthy fats in the pistachios, low salt for blood pressure, low sugar and contains chia seeds which are a source of omega-3 fats and calcium! All round this recipe wins BB30 girls the serving sizes are below.

Serves: 1
Diet preferences: Gluten-free, Vegetarian, Egg free



  • 1 tbsp chia seeds
  • 125g your favourite low fat yoghurt (fat free greek or soy)
  • 1 Handful of fresh or frozen raspberries
  • 1tsp crushed pistachios
  • Splash of your favourite milk


  • Combine the yogurt chia seeds and mix well. Adding a little splash of milk to loosen it a little. Leave in the fridge overnight to soak.
  • Blend the raspberries together to make a coulis and add to the top of the pudding.
  • Top with crushed pistachios and a few fresh raspberries if you fancy it!
  • Add stevia to taste if you would like sweeten it.

BeBreakthrough30 Plan: Serving Sizes 1F, 0.25 C, 1Fru, 0.7D