Overnight flaxseed & chia cinnamon breakfast pots
Good habits start with breakfast. Making ahead is one of the best pieces of advice we can give. Those overnight flaxseed and chia breakfast pots take 10 minutes to prepare the day before and keep in the fridge for 2-3 days. Ideal to make on a Sunday afternoon and that’s Monday and Tuesday’s breakfast sorted. They are balanced, high in protein to keep you full until lunchtime and just delicious.
ingredients
makes 2 breakfast pots
2 cups (300g) Greek yoghurt
1 cup unsweetened almond milk (or milk of choice)
1/4 cup chia seeds
1/4 cup flaxseed, ground
1 teaspoon cinnamon
1 teaspoon maple syrup (optional)
1/2 cup raspberries (fresh or frozen)
A few seeds or chopped nuts for topping
method
In a bowl, whisk together the ground flaxseed, chia seeds, cinnamon, unsweetened almond milk and maple syrup.
Let sit so the seeds soak up the milk for at least an hour, stirring occasionally.
To make the pots, layer in the Greek yogurt and flaxseed mix in separate layers.
Top with raspberries and chopped nuts or seeds.
Secure the lid on.
Store in the fridge overnight.
Keeps in the fridge for 2-3 days.
the health boost tip
Chia seeds are a great source of protein to keep you full for longer.
Flaxseed are a good source of phytoestrogens, ideal when suffering with hormonal imbalances especially around peri menopause and menopause.
You can easily make this dairy-free by using an alternative yoghurt, but bear in mind it will lower the amount of protein.
