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Raspberry Peach Chia Breakfast Pots with Lemon and Pumpkin Seeds
Creamy coconut chia pots rippled with sharp raspberries and topped with juicy peach, lemon and pumpkin seeds.
15 min390 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
390 kcalEstimated 1 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 390 kcal |
| Protein | 10g |
| Carbohydrate | 43.9g |
| of which sugars | 7.9g |
| Fat | 13.9g |
| of which saturates | 3.9g |
| Fibre | 6g |
| Salt | 1g |
Cook mode
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.
Timer: 6 min