Chia breakfast pots


1 earl grey tea bag

250ml milk

50g chia seeds

25g oats

175g raspberries

4 x 15ml spoon natural yogurt

1 x 5ml spoon mixed seeds


Cup, small saucepan, spoon, serving dishes.


  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 up to a simmer, cook gently for 2-3 minutes, stirring. Cool slightly.
  3. Stir in the 2 tablespoons yogurt, transfer to two serving dishes and cool for 30 minutes or longer.
  4. Top with remaining yogurt and raspberries and sprinkle over the seeds.

Top tips:

Alternatively, spoon into two storage jars and top with fresh raspberries for an on-the-go breakfast.


Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for this and other Food - a fact of life recipes?

Food skills:

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Mix, Stir & Combine
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Decorate & Garnish

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