Food / 25.01.2016

Breakfast Week recipe: Vogue Williams’ raspberry chia pot

By Francesca Specter
The second recipe in our Breakfast Week 2016 series can be prepared overnight

chia pot vogue meta

Make your Monday mornings a whole lot better with this delicious breakfast – model and Breakfast Week ambassador Vogue Williams has given us her favourite recipe for breakfast chia pots.

Prepare the pots in the evening and leave them to soak overnight for a breakfast that will keep you full all morning. Packed with fibre and protein, this recipe even includes an Earl Grey tea infusion for your caffeine boost – clever!

To see how Vogue makes this recipe, watch the video below.

Makes two pots
1 Earl Grey tea bag
250ml semi-skimmed milk
50g whole chia seeds
25g porridge oats
175g raspberries
4 tbsp low-fat natural yoghurt
1 tsp mixed seeds

Method

1 Steep the tea bag in 50ml boiling water for 1 minute; remove the bag.
2 Place the milk, chia seeds, oats, raspberries (reserving a few for garnish) and tea in a small saucepan and bring to a simmer. Cook gently for 2-3 minutes, stirring. Cool slightly.
3 Stir in 2 tbsp of the yoghurt, transfer to two serving dishes and cool for 30 minutes or longer.
4 Top with the remaining yoghurt and raspberries, and sprinkle over the mixed seeds.

Summary
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Recipe Name
Raspberry chia pot
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