Vegan Chia Seed Breakie Pots

Berry potsRecently the super food craze seems to have totally taken off, the one super food that I have always been a little in love with is chia seeds. I use them in so many recipes; they are versatile and can absorb any flavour making them the perfect ingredient. Chia seeds are coined a super food and rightly so, they are extremely healthy and good for you with high fibre, Omega 3 fatty acids, protein and minerals like iron, calcium, magnesium and zinc.

Chia seeds can have a slightly slimy texture and some people don’t like chia puddings for this reason. My mum didn’t like chia seeds when I made her the pudding. Yet when the soaked chia seeds are layered with other things the texture works really well. You need the different textures for each layer to provide the yummy variety that makes a layered pot so good – you get a bit of everything you fancy.

You will find many recipes for chia seed puddings and pots and this is really just a variation on many others. I don’t like to add any sugar as you can get the sweetness you need from the other layers. I just add cinnamon to give it that little extra something and desiccated coconut because I love the flavour and the texture.

I have two main versions of my chia pots, even though each time I make them I tend to add a little of what I may have left in the fridge, like overnight oats, or some granola, rhubarb compote or fruits that need eating from the fruit bowl. The two versions are my Summer Chia Seed Pot and my Autumn Chia Seed Pot, and as you will have guessed they reflect the mood of the season. The summer pot is with berries and tropical fruit and the autumn one is with golden oats and nuts.

Summer breakie pot

Summer Vegan Chia Seed Breakie Pots

Prep Time: 1 hour

Yield: 4 servings

Summer Vegan Chia Seed Breakie Pots

Ingredients

    SUMMER CHIA POT
  • Chia pudding layer:
  • ½ cup chia seeds
  • 2 ½ cups of non-dairy milk
  • Other layers:
  • 8 tbs desiccated coconut (optional)
  • 2 cups small-diced strawberries
  • 2 cups small-diced papaya (or any other fruit of your choice – rhubarb compote is also yummy alternative)
  • ½ lime juice
  • 4 mint leaves
  • AUTUMN CHIA SEED POT
  • Chia pudding layer:
  • ½ cup chia seeds
  • 2 ½ cups of non-dairy milk
  • Other layers:
  • 8 tbs desiccated coconut
  • 2 bananas sliced into discs
  • 1 cup of nuts
  • 1 tbs brown rice syrup
  • 3 tsp cinnamon
  • 1 cup rolled oats
  • 1 tsp coconut oil
  • * I use a dry cup measurer for all my measuring (liquid and dry)

Method

    Summer Chia Pot:
  1. Mix the chia seeds and non-dairy milk in a bowl, stirring occasionally for the first 10 minutes to prevent large lumps forming. Leave for at least 30 minutes, overnight if you have time. If you want a creamier chia seed pudding then use tinned coconut milk instead of non-dairy milk.
  2. Dice your fruit, into small pieces (keeping the fruits separate) and squeeze the lime over the fruit.
  3. Select your 4 container’s for your chia seed pots (per one it will make just over a cup-sized portion)
  4. Start the layers, put 2 tbs of strawberries in each pot, followed by 2 tbs of chia seeds, then 2 tbs of papaya, 2 tbs of chia seeds and then the remaining fruit on top (I mix the strawberries and papaya together for this last layer).
  5. You will be left with around tsp size of chia seed to dollop on top of each pot, and then place the mint leaf on the dollop and you’re done.
  6. Keep in the fridge until ready to devour.
  7. Autumn Chia Pot:
  8. Mix the chia seeds and non-dairy milk in a bowl, stirring occasionally for the first 10 minutes to prevent large lumps forming. Leave for at least 30 minutes, over night if you have time. If you want a creamier chia seed pudding then use tinned coconut milk instead of non-dairy milk.
  9. Put the nuts, brown rice syrup and 1 tsp of cinnamon in the food processor and blend for 1 minute, then remove the mixture and place it in a pan on medium heat for 3 minutes. Make sure you keep stirring the mixture to avoid any burning.
  10. Remove the nut mixture from the pan and place in a bowl to cool.
  11. In the pan put the oats, oil and remaining 2 tsp of cinnamon and put on a medium heat for 3 minutes. Make sure you keep stirring the mixture.
  12. Remove the oat mixture from the pan and place in a bowl to cool.
  13. Select your 4 container’s for your chia seed pots (per one it will make just over a cup-sized portion)
  14. Place 2 tbs of the chia mixture in the bottom of your pot followed by 2 tbs of nut mixture, then 1 tbs of desiccated coconut, a few slices of banana, 2 more tbs of chia mixture, followed by 2 tbs of the toasted oats, then 1 tbs of desiccated coconut, a few slices of banana and 2 more tbs of chia mixture, followed by the rest of the oats and nut mixture together and topped with the remaining banana slices.

Autumn breakie pot

Serving ideas:
*Serve these in jam jars so you can take them on a picnic.
*Serve in wine or martini glasses for an extravagant brunch, as a starter or even as an after-dinner healthier treat.
*Add additional layers to your pots if you have left over granola, or other fruits, rhubarb compote, just add a layer as it all brings a little something to the end product.
* You can make this pot Paleo and Nut free by not including the granola layers.

You may also like

Comments