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Add all the ingredients for the smoothie into a blender and blend until smooth. Stir the chia through and pour into boxes/jars, cover and place in the fridge until the chia swells up and the mixture thickens.
Crush or roughly chop the nuts. Place into a dry frying pan over medium heat and cook, stirring, until the nuts have toasted, 5-6 mins. Then, remove from the heat and stir the cinnamon and honey through until evenly coated. Season with a touch of salt, add to a plate and let cool fully. Transfer to an airtight container, and leave at room temperature.
Once you’re ready to serve, top the chia pudding with vanilla Greek yoghurt and some cinnamon nuts.
Tips
Substitute the peanut butter for any other natural nut butters. If you don’t like the texture of chia seeds, add them to the smoothie and blend together for a smoother texture. If you can’t find vanilla Greek yoghurt, stir through some vanilla extract into plain yoghurt and season with a touch of honey.