"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Gut-Lovin’ Raspberry Chia Pot

By Meg Yonson

I Quit Sugar - Gut Lovin' Raspberry Chia Pot
  • 3 servings
  • Prep - 3 hours 10 mins
  • Total - 3 hours 10 mins
I Quit Sugar - Gut Lovin' Raspberry Chia Pot

Our recipe developer and nutritionist, Meg, says: "chia seeds are a boon for gut health. Once they've been soaked in liquid, they expand and become slimy. This soothes your gut lining and provides a protective layer against bad bugs while your gut can repairs itself."  

Servings: 3
Preparation: 3 hours 10 mins

Ingredients

  • 1/3 cup raspberries, fresh or frozen.
  • 3/4 cups chia seeds.
  • 2 1/4 cups full-fat milk.
  • 1/2 lemon, juiced.
  • 1 small (120g) green apple, grated.
  • 1 teaspoon ground cinnamon.
  • 1/2 teaspoon vanilla powder or extract.

To serve

  • 1 tablespoon full-fat natural yoghurt.
  • 2 tablespoons almonds, roughly chopped.

Directions

1. Gently mash berries until they form a puree.

2. Mix together berries and remaining ingredients (except the yoghurt and almonds) in a bowl or glass jar. Refrigerate for at least 3 hours or overnight. Give it a stir 20 minutes after refrigerating to ensure it sets evenly and the apple doesn't sink to the bottom.

3. Divide chia pudding into 3 separate jars and store in the fridge ready for breakfast.

4. When ready to eat, serve chia pudding with 1 tablespoon of natural yoghurt and 2 tablespoons of chopped almonds, per serve.


Note

Dairy-free option: Use almond or coconut milk in place of full-fat milk and replace yoghurt with coconut or almond yoghurt.

Our recipe developer and nutritionist, Meg, says: "chia seeds are a boon for gut health. Once they've been soaked in liquid, they expand and become slimy. This soothes your gut lining and provides a protective layer against bad bugs while your gut can repairs itself."

Ingredients

  • 1/3 cup raspberries, fresh or frozen.
  • 3/4 cups chia seeds.
  • 2 1/4 cups full-fat milk.
  • 1/2 lemon, juiced.
  • 1 small (120g) green apple, grated.
  • 1 teaspoon ground cinnamon.
  • 1/2 teaspoon vanilla powder or extract.

To serve

  • 1 tablespoon full-fat natural yoghurt.
  • 2 tablespoons almonds, roughly chopped.

Directions

1. Gently mash berries until they form a puree.

2. Mix together berries and remaining ingredients (except the yoghurt and almonds) in a bowl or glass jar. Refrigerate for at least 3 hours or overnight. Give it a stir 20 minutes after refrigerating to ensure it sets evenly and the apple doesn't sink to the bottom.

3. Divide chia pudding into 3 separate jars and store in the fridge ready for breakfast.

4. When ready to eat, serve chia pudding with 1 tablespoon of natural yoghurt and 2 tablespoons of chopped almonds, per serve.
Note

Dairy-free option: Use almond or coconut milk in place of full-fat milk and replace yoghurt with coconut or almond yoghurt.