Your flavours, refreshing and ready in minutes!
What a week! Sunshine from morning until night, windows wide open, washing drying in minutes – and no need to even wonder if it’s ‘safe’ to go out without a coat. With the heat lingering, I’ve been throwing together all sorts of salads for lunch and dinner, sometimes with tofu or chickpeas, with the odd potato or two thrown in!
Breakfast though, is a different matter! It’s far too hot for porridge and while I do enjoy overnight oats, I’ve been craving a bit more protein for extra energy to power through these warm days. If you follow me on Instagram (and if not – come and find me, like, comment, and follow me!) you might have spotted a few of these already. This is my current go-to breakfast – in various forms of course.
This one’s a real winner – a bit of protein to start your day that also works perfectly as a mid-afternoon snack, or even a light dessert after dinner. You can prep it in minutes and let it do its thing while you make coffee, put on a load of washing, run the hoover round, or squeeze in a couple of 30-second planks (is that just me?). Think creamy chia pudding made with your favourite milk – flavoured if you can get it – layered with juicy fresh raspberries and a generous spoonful (or two) of thick dairy-free yogurt.
The Chia Breakfast Pot Recipe
To make this you’ll just need a few simple ingredients you might already have in the cupboard and fridge. Chia seeds of course (black or white, whichever you prefer), your favourite milk (oat, coconut, soya – or try a flavoured milk like Chocolate oat), fresh raspberries or other fruit, and a thick dairy-free yogurt. You could also add cocoa powder, mixed spice, cinnamon, or even vanilla – either whisked into the milk before adding the chia or sprinkled in between the layers. It’s quite straightforward once you know how and the flavour possibilities are endless!
- 10 g chia seeds (2-3 teaspoons)
- 120 ml milk of choice plain or flavoured (strawberry or chocolate?)
- Handful of fresh raspberries or other soft fruit (blueberries, mango, strawberries, banana)
- 2 –3 tablespoons thick dairy-free yogurt (I used coconut or homemade)
- *Optional: ½ teaspoon cocoa powder or 1/4 teaspoon mixed spice / cinnamon
- *Optional: 2-3 drops of vanilla extract or 1-2 teaspoons strong coffee (liquid).
- *Optional: oats, granola, nuts, seeds, fruit puree
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Pour the milk into a small glass or jar, add the chia seeds and stir well. You can add a bit of spice, cocoa, vanilla or coffee to the milk, or use the powders between layers (or both).
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Leave to stand (ideally refrigerated) for 5 minutes, then stir again to break up any clumps.
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Set aside (in the fridge) for at least 10 minutes (or refrigerate overnight for a thicker pudding).
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In a clean glass or jar, add a layer of chia pudding, then a layer of fruit, then yogurt. Sprinkle any optional extras between layers (cocoa, spice, oats etc). if you wish.
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Repeat the layers until all ingredients are used.
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Leave the top plain, or add more of your optional extras.
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Serve immediately or chill until ready to eat.
Variations
There are so many different variations of this you could try! My current favourite is the strawberry (if I can get the milk)! Here are a few suggestions for you:
Strawberry Delight: Use strawberry milk for the chia pudding, layer with homemade strawberry yogurt, and finish with fresh strawberries.
Tropical: Make the chia pudding with coconut milk and a touch of vanilla, layer with juicy mango chunks and coconut yogurt, finished with a sprinkle of coconut flakes.
Chocolate Dessert Style: Use chocolate milk for the chia pudding, layer with sliced banana, a sprinkle of cocoa powder, and plain yogurt. Top with your favourite nuts.
Berry Medley: Use strawberry milk for the chia pudding, layer with dairy-free Greek-style yogurt and a mix of raspberries, blackberries, and blueberries.
Apple Crumble: Stir cinnamon and/or mixed spice into milk for the chia pudding, layer with fresh or cooked apple, vanilla yogurt, and a handful or two of granola.
What do I need?
Hopefully you already have everything you need for this recipe, but in case you’re new to baking and cooking, or just want a refresh – like some fancy or colourful teaspoons! these links will take you straight to Amazon where you can then search as usual for anything you need. If you follow these links, Amazon might pay us a small commission, which goes towards paying the website hosting fees. We’d be very grateful if you do, thank you! Have a look at these: chopping boards, kitchen knives, small storage jars, dessert glasses, and other items which you might need. Much appreciated!
by Roman Odintsov on Pexels
Serving
Serve your chia breakfast pots fresh straight from the fridge. Hopefully you’ve added all your optional extras in so it’s ready to eat. I do find that a nice glass makes for a nicer meal! So make sure you use a nice glass or jar so you can see all your layers! I also always eat mine with a teaspoon, but if a giant dessertspoon is your thing, go for it!
Storing
If you make the chia pudding on its own (without layering with fruit or yogurt), it will happily sit in the fridge, covered, for up to 3 days. Give it a stir before serving and loosen with a splash of milk if it’s thickened too much. Once layered with fresh fruit or yogurt, it’s best eaten within 24 hours for the best texture and freshness.
Sharing
I hope you will test out your own flavours of chia pudding – let me know what your favourite combo is!
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
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