cherry yoghurt chia pots with pomegranate recipe. Belfast northern ireland food blogger
| | | | |

Overnight Cherry Chia Pots with Pomegranate

If you’re looking for a delicious and healthy breakfast or snack that you can prepare the night before, these overnight cherry chia pots might be the answer to your search. This recipe is quick and easy to make, and requires only a handful of ingredients, including cherry compote, chia seeds, milk, yoghurt, and your choice of toppings. Simply mix everything together, spoon it into a jar or dish, refrigerate it overnight, and you will have breakfast or a snack prepared for the next day. These will also keep for a few days in the fridge for low spoon days. 

Jump to Recipe
cherry yoghurt chia pots with pomegranate recipe. Belfast northern ireland food blogger

Ingredients:

  • 125g cherry compote
  • 60g chia seeds
  • 250ml milk
  • 125g natural yoghurt
  • Pomegranate seeds or desired toppings

Instructions:

  1. In a mixing bowl, combine the cherry compote, chia seeds, milk, and yoghurt. Stir until well combined.
  2. Spoon the mixture into a 250ml capacity jar or dish.
  3. Cover and refrigerate overnight.
  4. The next day, remove from fridge and add your desired toppings, such as pomegranate seeds.
  5. Enjoy your Cherry Chia Pots cold.

This recipe makes enough for 2 servings, in 2 x 250ml capacity jars. If you want to make more servings you can adjust the ingredients accordingly. These will keep for a few days in the fridge so they can be made in advance. Do not add any additional toppings until you are ready to serve. 

Substitutions and variations

Substitutions:

  • Cherry compote: you can use any other fruit compote or jam you like, such as raspberry, strawberry, peach, or blueberry.
  • Milk: you can use any type of milk you prefer, such as almond milk, soy milk, or oat milk.
  • Yogurt: you can use any type of yoghurt you like, such as Greek yoghurt or dairy-free yoghurt.

Variations:

  • Add some sweetness: If you prefer a sweeter flavour, you can add honey, maple syrup, or agave nectar to the mixture before refrigerating.
  • Add some crunch: Top your Cherry Chia Pots with some granola, chopped nuts, or seeds for a nice crunchy texture.
  • Try different toppings: You can use any toppings you like, such as fresh fruit, shredded coconut, or chocolate chips.

Storage and ways to serve

Storage:

  • The Cherry Chia Pots can be stored covered in the fridge for up to 3 days.
  • You can make a batch ahead of time and enjoy them for breakfast or as a snack throughout the week.

Ways to serve:

  • Enjoy the Cherry Chia Pots cold straight out of the fridge.
  • Top with different kinds of fresh fruit, nuts, seeds or granola for added flavour and texture.
  • You can also try layering different flavours or toppings to make a fun and colourful parfait-style dessert.
cherry yoghurt chia pots with pomegranate recipe. Belfast northern ireland food blogger

I’d love to hear your feedback on this recipe! Comment below or connect with me on instagram!

 

Overnight Cherry Chia Pots with Pomegranate

Course Breakfast, brunch, Snack
Cuisine no bake
Keyword chia seeds, one pan, pots
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 servings
Calories 218kcal

Ingredients

  • 125 g cherry compote
  • 60 g chia seeds
  • 250 ml milk
  • 125 g natural yoghurt
  • pomegranate seeds or desired toppings

Instructions

  • In a mixing bowl, combine the cherry compote, chia seeds, milk, and yoghurt. Stir until well combined.
  • Spoon the mixture into a 250ml capacity jar or dish.
  • Cover and refrigerate overnight.
  • The next day, remove from fridge and add your desired toppings, such as pomegranate seeds.
  • Enjoy your Cherry Chia Pots cold.

Notes

This recipe makes enough for 2 servings, in 2x250ml capacity jars. If you want to make more servings you can adjust the ingredients accordingly. These will keep for a few days in the fridge so they can be made in advance. Do not add any additional toppings until you are ready to serve. 

Nutrition

Calories: 218kcal | Carbohydrates: 32g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 12mg | Sodium: 51mg | Potassium: 230mg | Fiber: 6g | Sugar: 20g | Vitamin A: 143IU | Vitamin C: 3mg | Calcium: 218mg | Iron: 1mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.