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.
2 tbsp chia seeds
250ml milk of your choice - I use coconut or almond
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
1 tbsp fresh blueberries
1 tbsp fresh raspberries
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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