Chia Bircher Pots
Calcium rich, Egg free, Protein rich, Soy free, Vegetarian
About the recipe
<p class="">I make these a lot, they are always different and always just a 'chuck it in and hope for the best' type recipe - which are always the best kinds hey! I love these because they are so portable, make in a jar the night before and then I can enjoy a really high protein/fat/fibre breakfast when I am out and about!</p><p class="">I like mixing chia seeds with the oats for some added fibre and fats, you can add any flavours you want once you have the base down pat.</p>
You know those recipes that you throw together, cross your fingers, and they always turn out delicious? This is one of those—and honestly, they’re the best kind.
These Chia Bircher Pots are my go-to when I need something quick, nourishing, and portable. I make them the night before in a jar, pop the lid on, and grab it in the morning for a high-protein, high-fibre breakfast on the run. They’re also a great option for older babies and toddlers once they’re tolerating all the included allergens.
The oats and chia soak overnight, making everything soft and easy to digest. Plus, you can flavour them however you like once you have the base down pat. Add fruit, nut or seed butters, yoghurt, or even a scoop of collagen or flax for an extra boost.
Age Appropriate: From 8+ months, once all included allergens are tolerated
Serves: 1 adult or 1–2 toddler portions
Serving Suggestions:
Enjoy straight from the jar cold, or bring it to room temp before serving to babies. You can spoon-feed it, offer it pre-loaded on a spoon, or let toddlers dig in themselves. Add extra fruit or nut butter on top to serve.
Storage:
Store in the fridge for up to 3 days. Not freezer friendly. Perfect for prepping a few ahead of time!
Ingredients
½ cup rolled oats
2 tablespoons chia seeds
2 tablespoons desiccated coconut
½ cup Greek yoghurt (dairy allergen)
1 cup milk of choice
¼ cup raspberries (fresh or frozen)
1 tablespoon peanut butter (nut allergen)
Optional Add-ins
1 serve collagen
1 tablespoon flaxseed meal
1 tablespoon hemp seeds
Method
Place all ingredients in a bowl or jar and stir well to combine. The mix should be slightly liquidy, as the chia seeds will absorb a lot of moisture. If it seems too dry, add a splash more milk.
Cover and place in the fridge to set for at least 2 hours, or overnight.
Ingredient Swaps & Notes:
– To make gluten-free: swap rolled oats for quinoa flakes
– To make dairy-free: use coconut yoghurt
– To make nut-free: swap peanut butter for tahini or a tree nut butter (if tolerated), or omit
– No need to soak oats ahead of time—the chia and soaking process reduces phytic acid naturally
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