Overnight chia pot with yoghurt & berry compote
If there’s one thing that gets us up in the morning, it’s having a delicious breakfast waiting for us – that’s where this yoghurt chia pot recipe comes in. We love the creamy taste paired with the gelatinous texture from the chia seeds.
READ MORE: Zanna van Dijk’s healthy chocolate & peanut butter breakfast muffins
Simply prepared the night before in a matter of minutes, this easy healthy breakfast combines protein-packed pumpkin seeds, pistachios and Greek yoghurt with superfood chia seeds, which are a great source of omega-3 and fibre. Plus, topped with a juicy berry compote, it’s a morning vitamin boost.
Makes 2
2 tbsp chia seeds
250ml milk of your choice
10g pumpkin seeds
20g diced dried apricot
20g golden raisins or cranberries
1 grated apple, skin on
Honey or maple syrup, to taste
2 tbsp Greek yoghurt
10g pistachios, chopped
1 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.
2 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.
3 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.
4 Top with a tablespoon of Greek yoghurt, the berry compote and a sprinkle of pistachios.
Recipe created by Imogen Krupski, chef and founder of Capital Cooking.
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