Chia, Raspberry & Cashew Cream Breakfast Pots

Ahhhhh Breakfast pots full of wonderful Chia seed pudding, zingy raspberry compote, sweet cashew cream topped with some granola, totally worth getting out of bed for. But should they be eaten or just adored everytime you open the fridge. Yeah, yeah , yeah thats enough of that arty stuff, this is a breakfast that will keep you awake all night willing the alarm to go off so you can eat it. Delightfully nutritious, easy to make and full of amazing flavours never has an alarm actually sounded so good!


Chia Pudding

250ml Non dairy milk

1 Apple peeled and cored

2 Medjoul dates

Vanilla powder to taste

25g Chia seeds

Raspberry Compote

1 Cup of fresh ( ideally soft ) Raspberries

Maple syrup to taste if you decide they aren't sweet enough

Cashew Cream

1 Cup cashews ( soaked for at least 4 hours )

1/2 to 3/4 Cup of water depending on desired consistency

2 to 4 Tablespoons Maple syrup to taste.


Make the Chia pudding by blending together the milk, apple, dates and vanilla powder. Pour into a bowl, stir in the chia seeds and refridgerate for about 15 minutes whilst making the other layers.

To make the raspberry compote put the raspberries in a bowl and mash with a fork or masher till soft and jam like. Add maple syrup if necessary.

Drain the cashews and put in your blender with 1/2 cup of water and 2 tablespoons of maple syrup. Blend using a powerful blender till smooth. Add more maple syrup and water if necessary.

Layer the pudding carefully, chia then compote then cream. Chill in the fridge overnight then sprinkle some granola ( optional ) over before serving.

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