Fruity Chia and Oat Pots

These little chia and oat pots are perfect for breakfast (and they make a fabulous healthy pudding too)! You can prepare the two layers in separate bowls the night before, then just put it together in the morning with some crunchy granola, juicy fruit and silky curd (find the recipe for my favourite kumquat curd here). If you don’t have curd you could use a dollop of yogurt instead.

Chia seeds are a powerhouse of nutrients. Packed full of fibre, antioxidants, minerals and heart healthy omega 3 fatty acids. Oats are brilliant too of course! This humble grain is one of the most nutrient dense foods you can eat and can lower cholesterol levels, improve blood sugar control and contains a powerful soluble fibre which is great for your digestive system!

I love this combination of berry chia, turmeric oats, zingy sweet citrus and toasty granola. But of course you can tweak the recipe to use your favourite fruit or flavours. How about rhubarb compote in the chia layer and making the creamy oat layer taste like custard with some vanilla? Then top with yogurt, granola and more rhubarb? Or do you like tropical flavours? How about a passionfruit chia layer, coconut milk in the oats and top with mango slices and toasted coconut flakes? Are you a chocoholic? Raspberries in the chia layer, cacao powder in with the oats then top with pieces of dark chocolate, fresh raspberries and toasted hazelnuts? The possibilities are endless.

Let us know your favourite chia and oat pot flavour combos in the comments. Liz x

*as always, bold words are clickable and will take you to the product or recipe on our website so that you can easily add ingredients to your order or find the recipe I refer to

Ingredients (makes 2 pots)

Method

Mix the first 4 ingredients in a bowl, leave to stand for a few minutes and mix again. Then cover and refrigerate (or use right away if you are making this in the morning).

Mix the next 4 ingredients in a separate bowl, cover and refrigerate over night to allow it to thicken (or you can serve it after a quick 10 minute soak if you are making this in the morning).

Serve in a couple of simple glasses. Divide the chia and berry mixture between two glasses, then add the turmeric porridge mixture. Top with a tbsp of kumquat curd, peeled slices of blood orange and a couple of tbsp of granola.

Granola

Granola recipe illustration from my book, available to add to your fruit, veg and groceries order here.

Shop bought granola is delicious, but usually quite expensive and stored in a plastic wrapper. So if you are wanting to save money and avoid plastic packaging, making your own is the solution. Often shop bought granola is surprisingly high in sugar too! My recipe is sweetened with just date syrup (or if I can’t find date syrup I just blend dates and water into a smooth sauce and use that – in fact it’s better this way as you keep all the good fibre of the dates in the granola too). We sell oats, nuts, seeds and dried fruit in plastic free or compostable packaging and this recipe blows any shop bought one I’ve tried out of the water. Store it in an airtight container like a large glass jar and it should stay fresh and crunchy for at least 1 month…that’s if you don’t eat it all up before then! Liz x

Ingredients

Method

Pre-heat your oven to 150C and prepare a couple of large baking dishes or the bottom of your grill tray. Line them with re-usable or compostable baking parchment.

In a large bowl, measure out your oats, spices, salt, nuts and seeds. Do not add the dried fruit yet! Give the dry mixture a good stir to evenly disperse the spices and salt before adding the oil and date syrup.

Add the oil and date syrup/sauce and stir well to coat all the dry ingredients.

Spread the granola out onto your lined trays into a thin 1-2cm layer.

Bake the granola in the oven. Take it out every 10-15 minutes and stir to ensure the granola gets evenly baked.

Once it’s nice and crunchy and tastes perfectly toasted, remove the granola from the oven and stir through all the dried fruit.

Allow the granola to completely cool down in the trays before storing it in an airtight container.

Enjoy with your favourite milk or yoghurt or sprinkle it on top of ice cream or smoothie bowls, or just eat it dry as a snack!