Overnight Chia Seed Pudding | sheerluxe.com
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Prep Time: 15 Minutes | Cooking Time: 30 Minutes

Serves 2

A quick and healthy, but really tasty, breakfast. The chia seeds will fill you up as they're a good source of protein and fibre, but the compote will satisfy a sweet tooth in the morning. 


For the chia pots:

  • 2 tbsps of chia seeds
  • 250ml milk of your choice
  • 10g of pumpkin seeds
  • 20g of diced dried apricot
  • 20g of golden raisins or cranberries
  • 1 grated apple, skin on
  • Honey/maple syrup to taste
  • 2 tbsps of Greek yoghurt
  • 10g of pistachios - chopped

For the berry compote: 

  • 1 tbsp of fresh blueberries
  • 1 tbsp of fresh raspberries


  1. The night before, mix the chia seeds in a bowl with all the ingredients apart from the yoghurt and pistachios. Cover and leave to soak overnight in the fridge.
  2. For the berry compote, crush the berries in a bowl with a fork until they start to release juices. Cover and put in the fridge overnight.
  3. The next morning, stir the chia seed mix and taste for sweetness. If necessary add a little more honey or maple syrup. Spoon into glasses or bowls. Jam jars work well if you need to eat your breakfast on the go.
  4. Top with a tablespoon of Greek yoghurt, the berry compote and a sprinkle of pistachios.

Recipe courtesy of Imogen Krupski, photography by Amelia Johnson Photography, prop and food styling by Vicki Smallwood

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