Coconut Cinnamon Chia Pot

This recipe makes one pot, but you can make multiple portions and stash them in the refrigerator for an easy ‘grab-and-go’ breakfast. Cinnamon contains chromium, a trace mineral which can help balance blood sugar and prevent sugar cravings. You can substitute up to half the liquid with kefir if you like.

Serves 1 / 5 mins / easy


  • 40g (11⁄2oz) chia seeds
  • 1⁄2 teaspoon ground cinnamon
  • 2 teaspoons desiccated coconut
  • 200–250ml (7–9fl oz) coconut or almond milk

 Optional extras

  • sunflower or pumpkin seeds
  • fresh berries

How to make it

Place the chia in a small bowl, tumbler or jar and add the cinnamon and desiccated coconut.

Pour on the milk, stir well and set aside for 10–15 minutes until the chia has soaked up the liquid.

Serve as it is or top with seeds and/or berries. The pots can be covered with clingfilm or a lid and stored in the refrigerator for up to 3 days.

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