Overnight chia pots recipe

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.


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


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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