Looking for inspiration for healthy breakfasts? Try this recipe for Chia and Berry Breakfast Pots

2-3 Tbsp chia seeds
1 cup double thick Greek yoghurt (or, my preference, coconut milk or cream)
4 Tbsp Quick Chia Berry Jam (recipe under ‘Refined Sugar Free’)
baby basil or mint leaves, to garnish
extra fresh or frozen berries, to garnish

How to
Mix together the chia seeds and Greek yoghurt. Then stir in the jam and mix as much or as little as you like (berry ripple or pink perfection, you choose). Divide between four small glass jars or pretty glasses and refrigerate for at least 3 hours, or preferably overnight.

Just before serving, garnish with fresh baby basil leaves (or use mint) and extra berries if you have.

On the Go: Make these in small glass jars with lids for breakfast on the go, adding a generous scattering of Homemade Granola or mixed seeds and nuts once they are set.

Make them Chocolate! Leave out the berry jam and instead add in 2-3 tsp cacao powder, a dash of vanilla and 1-2 tsp maple syrup. Mix well and refrigerate until serving. Top with a little home made granola or a dollop of berry jam if you like.

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Recipe provided by Sarah Graham, author of three cookbooks and A Foodie Lives Here food blog.