Chia and coconut yogurt pots with berries
Chia seeds stirred into coconut yogurt and left to set into a thick pudding, spooned over thawed berries with chopped almonds. Make it ahead and breakfast is done.
- Time
- 10 min
- Serves
- 2
- Kind
- Breakfast
- Also
- Low carb
Made without gluten ingredients.
Method
- In a bowl, stir the chia seeds, oat milk and cinnamon into the coconut yogurt until there are no dry clumps.
- Leave for 10 minutes, stir again, then cover and chill for at least 2 hours or overnight. The seeds swell and set the mixture.
- Leave the berries to defrost in a small bowl while the pots set.
- Chop the almonds roughly.
- Spoon the chia mixture into two glasses or bowls. Top with the berries and their juice, then the almonds.
Tip Stir again after 10 minutes, or the chia clumps at the bottom. The pots keep in the fridge for 3 days, so make a few at once.
Per portion
| Energy | 396 kcal |
| Protein | 8 g |
| Carbohydrate | 16 g |
| of which sugars | 8 g |
| Fat | 31 g |
| of which saturates | 15 g |
| Fibre | 11 g |
| Salt | 0.13 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- chia seeds40 g
- coconut yogurt250 g
- oat milk100 ml
- frozen berries80 g
- almonds30 g
- cinnamon½ tsp
