Sarah Graham Prettiest Pink Chia Pudding Pots

Words: Crush

With summer on the way, healthy, light and fresh treats are top of mind. We love this recipe for chia pudding pots by Sarah Graham, not only do they look super pretty, but they tick the boxes in terms of healthy and light. This is a great recipe for dessert or even a cheekily indulgent breakfast.

Make Sarah Graham’s Prettiest Pink Chia Pudding Pots with Berry & Basil

Serves: 4
Prep Time: 15 min
Setting Time: 3 hours or overnight

Sarah Graham's Prettiest Pink Chia Pudding Pots


Quick Chia Berry Jam

2 cups frozen mixed berries (or use fresh berries, or even fresh stone fruit, roughly chopped – this is a great way to use up fruit that is really ripe)
2–3 Tbsp honey or alternative healthy natural sweetener
juice and zest of 1 orange or clementine (optional)
¼ cup chia seeds

Chia Pudding Pots

2-3 Tbsp (30-45 ml) chia seeds
1 cup double-thick Greek yoghurt (or, my preference, coconut cream)
¼ cup Quick Chia Berry Jam (recipe included)
baby basil leaves (or mint), for garnishing
fresh or frozen berries, for garnishing


For the Jam

Simmer the berries, honey, juice and zest in a heavy-based saucepan over low heat for 20–30 minutes, or until reduced by half and starting to thicken. Remove and set aside to cool. Once the berry mixture has cooled slightly, stir through the chia seeds and then transfer to a sterilised glass jar and store in the fridge. Lasts up to two weeks.

For the Chia Pudding Pots

Mix together the chia seeds and Greek yoghurt. Then stir in the jam and mix as much or as little as you like (berry ripple or pink perfection, you choose). Divide between four small glass jars or pretty glasses and refrigerate for at least 3 hours, or preferably overnight.

Just before serving, garnish with fresh baby basil leaves (or use mint) and berries.

On the go: Make these in small glass jars with lids for breakfast on the go, adding a generous scattering of Everything Granola (see page 32) or mixed seeds and nuts once they are set.

Make them chocolate! Leave out the berry jam and instead add 2–3 tsp cacao powder, a dash of vanilla extract and 1–2 tsp maple syrup. Mix well and refrigerate until serving. Top with a little Everything Granola or a dollop of berry jam if you like.

Chia pudding pots

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