Breakfast Week recipe: Vogue Williams’ raspberry chia pot
Make your Monday mornings a whole lot better with this delicious breakfast – model and Breakfast Week ambassador Vogue Williams has given us her favourite recipe for breakfast chia pots.
Prepare the pots in the evening and leave them to soak overnight for a breakfast that will keep you full all morning. Packed with fibre and protein, this recipe even includes an Earl Grey tea infusion for your caffeine boost – clever!
To see how Vogue makes this recipe, watch the video below.
Makes two pots
1 Earl Grey tea bag
250ml semi-skimmed milk
50g whole chia seeds
25g porridge oats
175g raspberries
4 tbsp low-fat natural yoghurt
1 tsp mixed seeds
Method
1 Steep the tea bag in 50ml boiling water for 1 minute; remove the bag.
2 Place the milk, chia seeds, oats, raspberries (reserving a few for garnish) and tea in a small saucepan and bring to a simmer. Cook gently for 2-3 minutes, stirring. Cool slightly.
3 Stir in 2 tbsp of the yoghurt, transfer to two serving dishes and cool for 30 minutes or longer.
4 Top with the remaining yoghurt and raspberries, and sprinkle over the mixed seeds.
