This bright chia yoghurt bowl is a fast, healthy breakfast topped with pomegranate, raspberries and elderberries. Packed with fibre, omega-3s and 11 g protein per serving.
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Why You’ll Love This Chia Yoghurt Bowl
- Creamy, fruity and refreshing
- Ready in 5 minutes
- Vegan & gluten-free option
- Great for breakfast or snack
- No cooking required
- Balanced: fibre, protein & antioxidants
This is definitely one you can prep in advance, and I often make it the night before. The kids have also started taking yogurt for lunch (they use one of these yogurt things) and it’s been really handy.
I also used to buy my own pomegranates and get the seeds out, but no chance any more 😅. I don’t have the time and it’s amazing you can buy them in frozen packets!
Anyway, this is a really tasty and easy recipe, and of course you can make it vegan with soy (or similar) yogurt!
Ingredients & Substitutions
- Chia seeds: Essential for texture and fibre. Use whole, not ground.
- Yoghurt: Greek yoghurt for protein, or coconut/soy for vegan.
- Almond milk: Any plant milk works. Oat, soy or cashew are great.
- Pomegranate seeds: Adds juicy crunch. Sub with blueberries if needed.
- Raspberries: Fresh or frozen. Strawberries or blackberries are fine.
- Elderberry syrup: Maple or agave is also totally fine.
- Elderberries (dried, optional): Unique antioxidant boost.
How to Make Chia Yoghurt Bowl
Mix chia base
Combine chia seeds, almond milk and yoghurt. Let sit 5–10 minutes.
Top it up
Add pomegranate, berries and optional elderberries.
Drizzle syrup
Add a little maple or agave if you like it sweeter.
Pro Tips
- Stir chia after 5 minutes to avoid clumps.
- Prep the night before for best texture and speed.
- Add protein powder if you want a macro boost.
Variations
- High-protein chia pudding: Add a scoop of vanilla protein powder.
- Tropical version: Use mango and pineapple instead of berries.
- Extra crunch: Add toasted coconut or chopped nuts.
Serving Suggestions
- Perfect with coffee or smoothie on the side
- Serve with granola on top for added crunch
- Pair with a boiled egg for a savoury kick
5-minute chia yoghurt bowl with pomegranate, raspberries and almond milk. Vegan, gluten-free, high in fibre and omega-3s.
- 1 tbsp chia seeds
- ⅕ cup almond milk (⅕ cup = 50ml)
- 2 tbsp raspberries (frozen or fresh)
- ¾ cup yoghurt (¾ cup = 200 ml)
- 1 ½ tbsp elderberry syrup (or maple syrup if elderberry can’t be found)
- 2 tbsp pomegranate seeds
-
Soak the chia seeds in the almond milk for 15 minutes.
1 tbsp chia seeds, ⅕ cup almond milk
-
If using frozen raspberries, use the soaking time to defrost the raspberries. A microwave works great, as does a small pot on the stove.
2 tbsp raspberries
-
Mix the yoghurt, syrup, almond milk, chia seeds and raspberries all together.
¾ cup yoghurt, 1 ½ tbsp elderberry syrup
-
Sprinkle a few pomegranate seeds over the top. Beautiful.
2 tbsp pomegranate seeds
-
You can also make it all right away and leave it overnight instead. No soaking or defrosting needed, just mix the milk and chia in with the yogurt right away!
Swap “regular” yoghurt with soy yoghurt or similar and et voilà – it’s vegan!
Nutrition Facts
Chia Yoghurt Bowl with Pomegranate & Raspberries
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Frequently Asked Questions
Is chia yoghurt bowl the same as chia pudding?
Not quite – this version is lighter and quicker, ideal for same-day prep.
Can I make it fully vegan?
Yes – use soy or coconut yoghurt and maple syrup.
How long does it keep?
Up to 3 days in the fridge. Prep a few at once!
Storage & Meal‑Prep
- Fridge: Keeps 2–3 days
- Jar it up: Great for prepping in advance
- Add toppings fresh just before serving