First posted: Jan 13, 2017

Chia and Berry Breakfast Pots

One of our Sophie and Isla’s favourite anytime treats is a bowl of berry-ripple Greek yoghurt (our homemade chia jam swirled through the lovely white creaminess of the yoghurt). What could I do, then, but crank things up a notch and create these pretty little chia puddings just for them. I make them in dinky little glass jars and they think that’s delightful too. The gelatinous nature of the chia seeds means that the mixture will set and have the consistency of a panna cotta – and how could that be anything other than wonderful?

Ingredients

Cooks in:10 minutes (plus 3 hours refrigeration) Serves:4

2-3 Tbsp chia seeds
1 cup double thick Greek yoghurt (or coconut milk or cream)
4 Tbsp Quick Chia Berry Jam (recipe under 'Refined Sugar Free')
baby basil or mint leaves, to garnish
extra fresh or frozen berries, to garnish

What to do

1. Mix together the chia seeds and Greek yoghurt. Then stir in the jam and mix as much or as little as you like (berry ripple or pink perfection, you choose). Divide between four small glass jars or pretty glasses and refrigerate for at least 3 hours, or preferably overnight.

2. Just before serving, garnish with fresh baby basil leaves (or use mint) and extra berries if you have.

On the Go: Make these in small glass jars with lids for breakfast on the go, adding a generous scattering of Homemade Granola or mixed seeds and nuts once they are set.
Make them Chocolate! Leave out the berry jam and instead add in 2-3 tsp cacao powder, a dash of vanilla and 1-2 tsp maple syrup. Mix well and refrigerate until serving. Top with a little home made granola or a dollop of berry jam if you like.

Picture by @CurtisGallon