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Breakfast recipe

Raspberry Peach Chia Breakfast Pots with Lemon and Pumpkin Seeds

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Creamy coconut chia pots rippled with sharp raspberries and topped with juicy peach, lemon and pumpkin seeds.

Start planningStart cookingIngredients
15 min390 kcal4 base servingsBreakfastVeganMake AheadFamily Friendly
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Recipe and nutrition estimates

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Focus ingredients: chia seeds, raspberries, peaches, coconut milk

Dietary fit: Vegan, Vegetarian, Gluten-free, Dairy-free, Lower Sugar

Serving tip: Add the fruit just before eating so the peach stays fresh and the pumpkin seeds stay crisp.

Raspberry Peach Chia Breakfast Pots with Lemon and Pumpkin Seeds plated and ready to serve.

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Ingredients

What you need

  • 120g chia seeds
  • 400ml coconut milk
  • 300g raspberries
  • 4 peach
  • 1 lemon
  • 3 tbsp maple syrup
  • 40g pumpkin seeds
  • 1 tsp vanilla extract

You'll also need

large jug, whisk, small bowl, four jars or glasses, fine grater

Method

Step by step

Up to 8 clear steps
  1. Raspberry Peach Chia Breakfast Pots with Lemon and Pumpkin Seeds cooking step 1: Mix the chia base.
    Step 1

    Mix the chia base

    Whisk the chia seeds, coconut milk, 200ml water, vanilla extract and 2 tablespoons maple syrup in a large jug for 1 minute. Leave for 5 minutes, then whisk again so no clumps remain.

    6 min
  2. Raspberry Peach Chia Breakfast Pots with Lemon and Pumpkin Seeds cooking step 2: Make the raspberry ripple.
    Step 2

    Make the raspberry ripple

    Finely grate the lemon zest and squeeze 1 tablespoon juice. Crush 200g raspberries with the lemon juice and remaining 1 tablespoon maple syrup until juicy but still textured.

    3 min
  3. Raspberry Peach Chia Breakfast Pots with Lemon and Pumpkin Seeds cooking step 3: Layer and chill.
    Step 3

    Layer and chill

    Divide half the chia mixture between four jars or glasses. Spoon in the crushed raspberries, add the remaining chia mixture, then swirl once with a teaspoon. Cover and chill for at least 4 hours or overnight until thick.

    5 min
  4. Raspberry Peach Chia Breakfast Pots with Lemon and Pumpkin Seeds cooking step 4: Add the fresh topping.
    Step 4

    Add the fresh topping

    Stone the peaches and cut them into thin wedges. Top each chilled pot with peach, the remaining 100g raspberries, pumpkin seeds and the lemon zest just before serving.