A small and light breakfast but one which packs a delicious flavour and nutritional punch!
I have used blueberries here but you can swap the berries for any you have to hand (including frozen ones).
Swap the kefir yoghurt for a plantbased yoghurt if you prefer to make this a vegan option and leave out the oats if you prefer to make this grain-free. Both of these swaps will of course affect the nutritional profile but it’s important o eat what suits your digestion and diet preference, as well as considering the nutrients a meal provides.
You could make this pot in about 20 minutes (due to the amount of time required for the chia seeds to soak), but to make it even quicker to prepare, soak the chia and oats the night before in a bowl and assemble the pot the following morning.
This breakfast will provide around 340 cals and 12g of protein. Also a decent amount of healthy fats from the chia seeds. Leave out the maple syrup to reduce sugars.
Make double or triple the quantity for meal prep over the next 3 days and keep in the fridge in an air-tight container.
Blueberry, Kefir & Oat Chia Pudding Breakfast Pot
- 2 TBSP chia seeds
- 1 TBSP oats
- 100 g kefir yoghurt
- 1 cup blueberries washed
Place the chia seeds and oats into a bowl and cover with 1-2" of water and stir together. Leave to soak for around 20mins, giving the mixture a stir every now and then to prevent clumping. Once all of the water has been soaked into the chia and oats, you are ready to assemble the breakfast pot.
Add a layer of the blueberries to the pot, top with a few spoonfuls of the chia and oat mixture, followed by some of the kefir yoghurt and finally the remaining blueberries.
Serve immediately or keep in the fridge for up to 3 days.
Maple syrup - optional and not included in the nutritional analysis. Please adjust and keep this in consideration to the sugars it adds.