This delicious breakfast is packed full of nutrients, including antioxidants, calcium and iron. 




Skill level

Average: 3.3 (31 votes)

The amount of seeds and oats might not look like much but the chia seeds will almost double in size during soaking. 


  • 1½ cups almond milk
  • 1 tsp cinnamon
  • 1 tbsp honey (or to taste)
  • ⅓ cup chia seeds
  • ¼ cup rolled oats
  • ¼ cup Greek-style yoghurt
  • ¼ cup flax seeds
  • slivered almonds
  • coconut flakes, toasted
  • tropical fruit, to garnish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Soaking time: 3 hours or overnight

Pour a small amount of the almond milk into a bowl and whisk in the cinnamon and honey until dissolved. Add the remaining almond milk, chia seeds and oats and stir until combined. Cover with clingfilm and place in the fridge for at least 3 hours or overnight. You could also do this in a glass jar with a lid.

Once set, divide the softened chia mixture between four bowls. Add a dollop of yoghurt, and garnish with the fruit, nuts, coconut and seeds. Drizzle over extra honey, if desired.