Lemon Chia Pot
This creamy lemon chia pot is full of zesty lemon and tastes sublime for breakfast. The maple syrup and blueberries add sweetness, plus a natural burst of antioxidants, and these flavours work so well with the lemon.
This is a filling protein-rich breakfast that you can stir together when you wake up or you can make it the night before. I like to make a big batch at the beginning of the week, so I have all my breakfasts sorted.
Your gut will love these too. The lemon juice kick-starts the digestion, the yoghurt and the polyphenols in the blueberries add diversity to the gut microbiome and the fibre in the chia and flax helps the gut to flow easily; and they also provide anti-inflammatory essential fatty acids. The chia and flax seeds should be soaked in the milk and yoghurt for at least 30 minutes if you want to get the full gut benefits.
Find the dairy-free switches in the cook’s tips below.
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Lemon Chia Pot
Ingredients
- 120 ml Milk (of choice)
- 120 ml Yoghurt (live plain – thick Greek is ideal)
- 1.5 tbs Chia Seeds
- 1.5 tbs Flax Seeds (ground)
- 0.5 Lemon (juice & zest)
- 1.5 tsp Maple Syrup
- 1 tbsp Blueberries (fresh or frozen)
Instructions
- Mix all the ingredients together except the blueberries, and leave them in a glass jar in the fridge overnight. If you are prepping this in the morning, then soak everything together for at least 30 minutes to help get the most benefit from the chia and flax and to enhance the taste.
- When you are ready to eat this lemon chia pot, garnish it with the blueberries and an extra sprinkle of lemon zest if you wish.
Notes
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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