Overnight Chia Pots

Try these tasty and nutritious pots for an antioxidant-rich breakfast

  • Serves: 2 pots
Overnight Chia Pots
  • 2 tbsp chia seeds
  • 250ml milk of your choice
  • 10g pistachios - chopped
  • 10g pumpkin seeds
  • 20g diced dried apricot
  • 20g golden raisins or cranberries
  • 1 grated apple, skin on
  • Honey/maple syrup to taste
  • 2 tbsp Greek yoghurt
  • Berry compote

  • 1 tbsp fresh blueberries
  • 1 tbsp fresh raspberries

Ingredients

  • 2 tbsp chia seeds
  • 250ml milk of your choice
  • 10g pistachios - chopped
  • 10g pumpkin seeds
  • 20g diced dried apricot
  • 20g golden raisins or cranberries
  • 1 grated apple, skin on
  • Honey/maple syrup to taste
  • 2 tbsp Greek yoghurt
  • Berry compote
  • 1 tbsp fresh blueberries
  • 1 tbsp fresh raspberries
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Method
  • The night before mix the chia seeds in a bowl with all the ingredients apart from the yoghurt and pistachios. Cover and leave to soak overnight in the fridge.
  • For the berry compote, crush the berries in a bowl with a fork until they start to release juices. Cover and put in the fridge overnight.
  • The next morning stir the chia seed mix and taste for sweetness. If necessary add a little more honey or maple syrup. Spoon into glasses or bowls. Jam jars work well if you need to eat your breakfast on the go.
  • Top with a tablespoon of Greek yoghurt, the berry compote and a sprinkle of pistachios.

Recipe: Imogen Krupski, Chef & Director Capital Cooking

Photography: Amelia Johnson Photography

Prop and food styling: Vicki Smallwood

Capital Cooking: capitalcooking.co.uk

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