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Recipe by Jo Harding @modernfoodstories
Serves: 2 Small Pots

Move over overnight oats, there’s a new breakfast on the block and she’s stirring up a storm. Introducing overnight chia pots! Beautifully creamy, tasty chia pots and it’s all down to using a mix of coconut yoghurt and almond milk. What could be better than waking up to a breakfast pudding layered in COYO®? We can't think of anything either! This stunning recipe makes breakfast easy and oh, so delicious.


4 tablespoons of chia seeds

250ml of almond milk

100g of Natural COYO®

1/2 teaspoon of vanilla powder

150g of blackberries (or any berry in season)

1/2 teaspoon of cinnamon


Place the chia seeds in a jam jar and mix with the almond milk and vanilla. Leave in the fridge for at least 6 hours, ideally overnight. When ready to eat, blitz the berries in a food processor until it resembles a coulis. Mix the soaked chia seeds with Natural COYO® and layer with the berry coulis. Sprinkle with cinnamon. (Option to stir the cinnamon through the soaked chia seeds if you prefer.) Optional: Top with pumpkin seeds or coconut chips if you fancy some additional crunch!