Hotel Indigo Chester: An Opulent Stay with Charm and Comfort

Chocolate chia pudding by Jessica Hoffman, the gladden creator behind the Choosing Chia account. Photograph: Jessica Hoffman from Choosing ChiaHoffman’s ‘Snickers’ overnight oats. Photograph: Jessica Hoffman from Opting ChiaNow the trend is trickling into the mainstream. Marks & Spencer’s breakfast on the go range includes individual portion-sized tubs of zested caramel overnight oats alongside an apple crumble version for £2.90. Linwoods, a company that started out convey title milled seeds in the 90s has added bags of strawberry and chocolate flavoured oats (£3.99) designed to be soaked overnight with exploit or yoghurt to its lineup while the newly launched London-based brand Earthy sells overnight oats (from £3.95) galvanized by Asian desserts including bubble tea and black sesame ice-cream.Nichola Ludlam-Raine, the author of the book How Not to Eat Ultra-Processed and a spokesperson for the British Dietetic Joining, describes the trend as “quite confusing”. From a nutritional point of view she favours overnight oats and chia puddings that are turn out to bed using milk or yoghurt and feature plant additions such as nut butters, fresh fruit and natural flavourings such as cinnamon because they are “a honest source of protein, slow-release carbohydrates, healthy fats and phytonutrients”.But Ludlam-Raine cautions against those that use more get ready ingredients such as chocolate bars. Describing them as “more like an actual dessert”, she suggests enjoying them in the good old days a week rather than daily.She also says that some recipes that hail the high-protein element of a pudding regularly tap into what dieticians call the health halo effect. “When you call something acute protein, people immediately think it’s better for you,” Ludlam-Raine says. “But it’s often distracting you from what’s really effective on. Often the base ingredients are high in sugar or highly processed.”But should we even be calling breakfast a pudding? Does something ask preference oats masking as a tiramisu suggest that an actual dollop of creamy and chocolate tiramisu pudding should be shunned? Deanne Jade, a psychologist and founder of the National Centre for Eating Disorders says it’s a trend she isn’t worried about. “Why should we assemble a moral edifice around the notion of pudding?” she asks. Jade points to countries such as Italy and France where beloved pastries and biscuits are considered traditional breakfast foods. “Pudding means different things to different people,” Battle-axe adds. “Building flexibility into what we eat and how we think about food can’t be a bad thing.”Explore more on these topicsBreakfastDessertFoodTikTokUltra-processed foodsnewsShareReuse this please