Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Make it the night before for a grab-and-go breakfast.
plus chilling
Equipment: Jar or bowl
Measures and names
Ingredients
- 3 tbsp chia seeds
- 200 ml unsweetened soya milk
- 1 tbsp natural peanut butter (no added sugar)
- Small handful of berries, to top
Optional extras
- ½ tsp vanilla extract
- 1 tsp cacao nibs or chopped nuts
Method
- In a jar or bowl, whisk together the soya milk, peanut butter and vanilla until smooth.
- Stir in the chia seeds, then stir again after 5 minutes to stop them clumping.
- Cover and chill for at least 2 hours, or overnight, until thick.
- Top with berries and cacao nibs or nuts, and serve.
Swaps and tips
Use any unsweetened plant milk, though soya is highest in protein. It keeps in the fridge for up to three days, so make a few jars at once.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 18 g | 8 g | 14 g | 26 g | 360 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
