This is one of my favourite choices for breakfast, especially when I need something healthy, nutritious and easy to eat, on-the-go!

Chia seeds, a member of the mint family, derive from Salvia hispanica, a desert dwelling plant found in South America. Legend has it that the ancient Aztecs and Mayans used chia seeds as a source of energy.

These tiny black and white ‘superfood’ seeds are rich in nutrients, giving slow release energy to help keep blood sugar levels stable.

  • High in fibre – a 25 gram portion contains approx 9 grams of fibre (daily recommended amount is 30 grams). Fibre is important for a healthy digestive system and also helps with satiety – the feeling of fullness.
  • Contain the plant form of Omega-3 fatty acids (suitable for vegans and vegetarians) which have anti-inflammatory properties important for brain and heart health
  • Relatively high in protein – again providing valuable amino acids for vegans and vegetarians.
  • Rich in minerals – calcium and magnesium


  • 1 x 400ml tin full fat coconut cream
  • 1/3 cup chia seeds
  • 1/2 banana
  • Small handful of mixed berries (fresh or frozen)
  • 1 tsp coconut oil
  • 1 tsp honey
  • 1/2 cup raw cocao powder (optional)


I make this the night before, directly into a large glass jar that I then use to eat from. These ingredients will make quite a large serving that would be suitable for 2-3 people, or 1 hungry personal trainer!

  • Add the tin of coconut milk and chia seeds first and stir with a spoon until the chia seeds are fully separated.
  • Chop up the banana and stir in with the mixed berries.
  • Add the coconut oil and honey to taste.
  • Leave to stand for 30 minutes, then stir again to check there are no clumps of chia seeds; if too thick, add some filtered water.
  • Store in the fridge overnight.

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