Black Forest Chia Breakfast Pots

Remember Sarah Lee’s Black Forest Gateau?! I know, pretty hideous right. As a kid I ate that stuff a lot. So I haven’t quite replicated the original because it was just, well…nasty. I do however, still love the idea of using dark (antioxidant full!) berries with something creamy. This Chia Breakfast Pot really hits the spot! Sorry Sarah…





Chia base

  • 1 cup coconut or almond milk
  • 3 Tablespoons pure maple syrup
  • A pinch of sea salt
  • 1/4 cup chia seeds

Blueberry Cream

  • ¼ cup coconut yoghurt or alternative
  • 2 teaspooons dried blueberry powder (can sub acai powder or fresh berries)


  • 6 fresh mint leaves
  • 6 pitted cherries


  1. Combine the coconut milk, 1 tbsp of maple syrup, pinch of salt and chia seeds in a small bowl / jar and stir / shake until well combined.
  2. Let stand covered overnight in the fridge to thicken.
  3. Stir to incorporate the seeds if they have settled in the night.
  4. Mix together the coconut yoghurt and blueberry powder until smooth.
  5. Serve chia pudding mix between 2 glasses and top with yoghurt mix, then garnish with mint and cherries.

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also writes for national health magazines, has launched a range of Protein Ball Mixes: Fit Mixes, and is the author of Love Move Eat (Bauer Media, 2017).


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