This overnight chia pots recipe by Imogen Krupski, Chef & Director Capital Cooking, is the perfect way to start your day and makes enough for 2 pots.
Ingredients:
- Chia pots
- 2 tbsp chia seeds
- 250ml milk of your choice - I use coconut or almond
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- 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
- 10g pistachios - chopped
Berry compote:
- 1 tbsp fresh blueberries
- 1 tbsp fresh raspberries
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.
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