Mix chia seeds with the fruit porridge and oat milk. Finely chop the dates and add to the chia porridge. Place in glass jars and refrigerate for at least 1 hour.
Topping Heat a pan and toast the almonds and pecans until crispy and golden. Chop them lightly and mix with the banana chips and coconut flakes. Spread as a topping on the chia pudding.
Tip: Use cherry sauce or other fruit purees.
