Chia breakfast pots


There’s nothing I love more than digging in to a delicious pot of chia porridge.  It’s probably one of my favourite breakfasts to have, specially when the weather is warm, and something cold and textural is being craved.

The first things you need to know about chia porridge/pudding is that it’s dead easy to make.

The second thing is that once you know the basic formula, the rest is up to you.  You can make all types of delicious combos and flavour combinations.  All you need is your imagination.

Basic Chia Porridge/Pudding

Serves 1


2 TBS chia seeds

3/4 cup of liquid of choice

stevia or your preferred sweetener to taste


Add the chia to a jar with a tight fitting lid, pour in your liquid and stevia.  Close lid and then shake it well.  Like maracas :)

Then shake again, and then again, and place it in the fridge to set overnight or for at least 30 minutes for the best texture.

As you can see, shaking is the important part.  If you don’t shake it enough, the liquid won’t incorporate and you’ll end up with clumps that are not very nice.

Ok, now that you know how to make the basic chia, let’s play!

Here are some of my favourite flavour combinations:

Coconut chia: Use unsweetened coconut milk for liquid, you can stir some shredded coconut into it too to give it another layer of texture.

Chocolate chia:  Use milk of choice to make the chia, and add 1 1/2 TBS raw cacao powder and 1/2 tsp of vanilla extract.

Blueberry chia (pictured):  Blend 1 cup of blueberries (fresh or frozen) with 3/4 cup of coconut water and add to the chia.

Vanilla bean chia:  Use unsweetened almond milk and add 1 tsp of vanilla bean paste.

Now let’s mix some textures together and layer it up.


Choc-Caramel Chia Porridge

Serves 1


2 TBS of chia seeds

1/4 cup raw cashews

3/4 cup of water

1/4 of a small avocado

1 TBS of raw cacao powder

2 pitted medjool dates

1 tsp of maca powder

2 tsp of mesquite powder

sweetener of choice (I use liquid stevia)


Place all ingredients except chia seeds into a powerful blender and blend until smooth and creamy.  Adjust sweetness if required.

Pour into a jar with tight fitting lid, add chia seeds and start the shaking.

When ready, top with whatever your tum desires.  I used activated buckinis, shredded coconut, banana and homemade chocolate almond butter.


I also like layering it with overnight oats, it’s super yum.


Choc-cherry overnight oats

Serves 1


1/3 cup raw oats

1 TBS of chia seeds

1 cup of cherries (fresh or frozen)

1 cup of coconut water

1 tsp of raw cacao nibs

2 TBS flaked almonds

Sweetener to taste


Place cherries, coconut water, and sweetener in a blender and blend until smooth.  Pour into a jar with tight fitting lid, add the rest of the ingredients.

Stir until well combined.  Place in fridge to set overnight.

Make the coconut chia as stated earlier.

The next day or when you’re ready to assemble, just layer your goodies.


Now that you’re a chia expert, go get some!

Peas, love and mungbeans



3 thoughts on “Chia breakfast pots”

  1. These are look amazing! I’ve made coconut chia porridge before but it came out far too thickly for my liking. Going to try again with your recipe!

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