Chia pudding pots with honey and apples are the recipe.

– Prepare Chia Mixture: Mix chia seeds and milk in a bowl, ensuring no clumps. Add apple puree, honey, vanilla, and cinnamon. Let it sit for 10 minutes, then mix again. Refrigerate overnight.

– Optional Yoghurt Layer: For breakfast, add a layer of Greek yoghurt on top of chia mixture.

– Caramelized Apples: Dice apples, cook with cinnamon and water until tender. Add honey and cook until golden and caramelised. Set aside to cool.

– Assemble Before Serving: Spoon apple puree into pots, top with chia mixture, and add caramelised apples. Optionally, include toasted pecans.

– Refrigeration: Store leftovers for 1-2 days. Note: Caramelized apples release liquid, affecting appearance but not taste.

– Flavour Variations: Adjust cinnamon for a lighter chia colour. Experiment with yoghurt or nuts for different textures.

– Hydration for Fasting: Chia pudding is hydrating, making it a suitable option before Yom Kippur fast.

– Autumnal Touch: Infuse Rosh Hashanah/autumnal flavours with apple, honey, and cinnamon for a festive twist.

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