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Chia breakfast cups

Danielle Colley
Danielle Colley

These delicious chia pots can be made the night before and be ready to grab, throw on some yoghurt and berries and eat on the go.

Chia breakfast cups
Chia breakfast cups Photo: Danielle Colley

Ingredients

  • Ingredients per pot:
  • 1 tablespoon chia seeds
  • 2 tablespoons good coconut milk
  • 2 tablespoons 100% apple juice
  • 4 tablespoons almond milk (or whichever milk you prefer)
  • 2 tablespoons vanilla yoghurt, for serving
  • 1 tablespoon ground linseed, sunflower and almonds (LSA), for serving
  • blueberries, for serving
  • Optional – You can also throw on some sunflower seeds, pepita seeds, and granola for extra crunch!

Method

I’ve often said that by the time you get the kids to school in the morning and get around to your work, whatever that may be, it’s as though you’ve already partaken in the Olympics.

You have so many obstacles in your way, and time is often the enemy.

If you find your family is eating on the run, sometimes the options you make aren’t the best ones to set you up nutritionally for the day – good fats and protein keep you fuller for longer and get your brain working better. 

These delicious chia pots can be made the night before and be ready to grab, throw on some yoghurt and berries and eat on the go.

I have used jars, but you could use small containers of any description or even plastic cups to toss as you dash.

1. Place your chia, milks and juice into your pots and stir well to combine and ensure there are no clumps of chia sticking together. Place in the fridge overnight or at least 5 hours. It will be the consistency of runny rice pudding. If you prefer stickier, add less liquid.

2. To serve, chuck on your yoghurt, LSA and berries and devour with a spoon.

3. These are the perfect size for a little person, a big tummy may like to double the portion in a larger pot.

 

Occasion:
Family meals

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