These delicious chia pudding breakfast pots may seem complicated to make but once you’ve made a batch of your homemade granola, all you need to do is prep the chia pudding the night before and then top it with some yoghurt and fruits in the morning. These pots are such a big hit in our house and we often make them to make sure our breakfasts are as healthy as possible. What’s also great about them is that you can add different fruit to the chia pudding as well as customise the pots by topping the pudding with different yoghurt flavours and fruit.
Ingredients for breakfast pots
- homemade granola (see recipe below)
- chia pudding layer (see recipe below)
- 500g plain natural yoghurt of your choice
- 100g of fresh or frozen blueberries
Method for breakfast pots
- Prepare the chia pudding the night before, as well as the granola.
- In the morning, place a layer of fruit and granola on top of the chia pudding, then a layer of yoghurt, then granola and fruit again.
- Et voila! Enjoy 🙂
Ingredients for granola
- 300g jumbo oats
- 60g sunflower seeds
- 60g pumpkin seeds
- 60g brown linseed, milled
- 60g desiccated coconut
- 40g poppy seeds
- 60g pecans (half milled)
- 60g almonds (half milled)
- 100g dried fruit (e.g. cranberries, figs), cut into pieces
- 4 tbsp sunflower oil
- 50ml maple syrup
- 4 tbsp clear honey
- 6 tbsp apple juice
Method for granola
- Preheat the oven to 180 degrees. Line a baking tray with parchment paper.
- Place oats, seeds, nuts, dried fruit, linseed and coconut into a mixing bowl, and give it a good stir.
- In the meantime, in a pot, gently heat the sunflower oil, maple syrup, honey and apple juice until mixed. Don’t overheat it!
- Pour the mixture over the oats and give it another good stir.
- Bake in the pre-heated oven for about 30mins, stirring and turning the mixture over a couple of times in order to brown it all over.
- Let the granola to cool down, then transfer into an airtight jar or container.
- This granola can be kept in an airtight container for up to two weeks.
Ingredients for chia pudding
(Makes 4 pots)
- 2 small bananas
- 1/2 tsp vanilla extract
- 240ml milk of your choice
- 25g chia seeds
Method for chia pudding
- Blitz the bananas with vanilla extract and milk in a blender.
- Add chia seeds and stir it well to distribute the seeds evenly.
- Divide between the four pots (I like to use small tumbler glasses to see the different layers of my breakfast pot).
- Cover with cling film and place in the fridge to set overnight. You can keep the pots in the fridge for up to four days.
Have you made your own chia pudding pots or granola?