Chia and nut breakfast pot

One of my favourite starts to the day that keeps me powered for hours and if quick and simple to make the night before:

Serves 3-4

Nuts 160g (I normally use 120g cashew and 40g almond)

Plant based milk 500ml (I like Rude Health almond milk)

30g chia seeds

optional 1/2 tsp vanilla extract

optional sweetener like maple syrup (personally I don’t)

Pinch of pink salt

Flavour: so many possible combinations above is wonderful for summer, slices of Kiwi and cherries with coconut yogurt.

Frozen raspberries are delicious blended throughout or any other fruit.

1tsp of cinnamon and grated nutmeg in winter and you can warm the breakfast slightly to take the chill off.

1 tbsp of cacao for a lovely chocolatey taste

Add the nuts to a blend and pulse until they are chopped, add the milk (frozen raspberries if using), salt, optional vanilla and sweetener and blend again. Transfer to a bowl/tupperware and stir in the chia seeds and keep storing for 1 minute. Cover and refrigerate.

Serve the next day alone, or topped with toasted nuts or more stewed or fresh fruit.


If you are really short on time just put two tbsp of chia in with about 200ml and shake/stir and enjoy about 10 minutes (or longer) later.

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