Breakfast with Strawberry Chia Jam

Step-by-step method

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At a glance

You're making creamy overnight pudding pots that need about 5 hours of soaking time for both the strawberry chia jam and the coconut oats to develop their amazing texture. Once everything's ready, you'll layer it all up in jars with fresh strawberries, pecans, and spelt flakes for a delicious no-cook breakfast that's naturally vegan and gluten-free.

  1. 1/4

    Make the jam

    Mash 5 strawberries with a fork until smooth, then stir in the chia seeds. Leave to sit for about 5 hours – the chia seeds will soak up the strawberry juice and turn into a lovely chia jam.

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  2. 2/4

    Oats

    Soak the oats in coconut milk, stirring in the syrup or coconut sugar as well, then leave in the fridge for about 5 hours too. The oats will soak up the milk and turn into a creamy porridge. Finely chop some of the pecans and stir them into the oats.

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  3. 3/4

    Slice the strawberries

    Cut the remaining, larger strawberries into smaller pieces, ready for layering.

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Breakfast with Strawberry Chia Jam

ingofbaking
Active time total 5 min
Prep 5 min Cook —
Plus overnight of resting (not counted in active time)
7 Ingredients
4 Steps
Easy Difficulty

Ingredients — what you'll need

You only need 7 ingredients

Adjust servings

What's in it?

146 kcal

Calories

16 g

Carbohydrates

8 g

Fats

3 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Healthy pudding pots made with hand-picked strawberries and pantry staples you'll usually have at home anyway.

Lactose-free Vegan Vegetarian Breakfast Healthy

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