Chia pots are the easiest breakfast, and you can make two or three servings in one go and then store them in the fridge to enjoy in the morning. This pot has a thick, creamy texture with hints of rich coconut and almond butter, plus some warming cinnamon and ginger. I love it just as it is if I’m in a hurry, but if I have more time then I always top my bowl with banana slices, berries, seeds and granola to make it extra delicious.
Serves 2
11/4 cups almond milk
2 heaping tablespoons maple syrup
2 tablespoons almond butter
2 tablespoons shelled hemp seeds
2 teaspoons coconut oil
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 cup plus 2 tablespoons chia seeds
berries and/or sunflower and pumpkin seeds, to serve
Pour the milk into a bowl and stir in the maple syrup, almond butter, hemp seeds, coconut oil and spices. Mix everything well, until smooth.
Stir in the chia seeds.
Pour the mixture into a glass jar with a lid and leave in the fridge overnight, or for at least 6 hours, so that it sets and the chia seeds expand. This is fine kept in the jar in the fridge for up to 2 days. Return to room temperature to serve, with berries and seeds, if you like.
Kitchen Know-How
If your almond butter isn’t very runny, then blend it with the milk first, before stirring in the chia seeds.
Nut-Free
If you don’t eat nuts, then switch the almond butter to tahini.