Granola and Chia cups

I don’t know about you, but for me as soon as the weather starts to warm up I move away from wanting the warmth of eating porridge for breakfast. Que granola and chia cups with fresh seasonal fruit.

If you’re sick of the same old boring weekday breakfasts then this little gem is for you. It can be prepared the night or a couple of days before and thrown together in the morning, for a quick, easy and delicious breakfast that can be eaten at home or on the go.

Granola is a perfect cereal substitute, and while most commercially available granola and muesli contains loads of added sugars, it is easy to make at home and you can tailor it to your individual tastes or dietary needs. My preferred base is oats, however you can substitute in buckwheat, amaranth, quinoa flakes, teff or just add more nuts for a gluten free option. It also stores well in the cupboard and will last 2 weeks- I can guarantee it will not last that long though- so can easily be prepared on the weekend and eaten all week long. Avoid buying cheap maple ‘flavoured’ syrup as this is pretty much pure sugar and something you want to avoid. Instead look for pure maple syrup in the health food isle at the supermarket or health food shop. While it is more expensive, your body and taste buds will thank you for it.

Chia seeds need to be soaked prior to eating, to deactivate the inhibitory enzymes and avoid them soaking up liquids and nutrients when they enter your digestive tract. This makes them perfect for quick and easy breakfasts. If you are preparing them to have as a breakfast on the go, making them in the container you are going to take with you saves even more time as you can just add the granola, yoghurt and fruit and you are on your way- just don’t forget a spoon!


Prep Time: 10 minutes Cook Time: 12 minutes Serves: 6-8


  • 2 cups raw, rolled oats- use buckwheat, amaranth or quinoa flakes for gluten free options
  • ½ cup raw almond slivers or chopped almonds
  • 2 Tbsp raw sunflower seeds
  • 2 Tbsp raw pumpkin seeds
  • ½ cup coconut flakes
  • 2 tbsp. coconut oil
  • 1-2 Tbsp pure maple syrup
  • ½ tsp. vanilla extract
  • 1 pinch of salt

Optional extras

  • 1 Tbsp ground cinnamon
  • 1 Tbsp nutmeg
  • ½ cup dehydrated blueberries
  • 2 Tbsp hemp or flax seeds


  1. Pre-heat oven to 160 degrees.
  2. Combine all ingredients in a large mixing bowl and mix together with hands until well mixed. Using your hands helps to melt the coconut oil to avoid having lumps. Alternatively melt coconut oil prior to adding.
  3. Spread evenly over baking tray.
  4. Cook for 10-12 minutes.
  5. Let cool in baking tray, break up and store in an airtight container in the cupboard for 2 weeks.
  6. Serve with Greek yoghurt and fresh fruit.


  • You can substitute the nuts, seeds and coconut flakes for any nut, seed and dried fruit of your choice. Just be careful to avoid added sugar with most dried fruits or dehydrate the fruit yourself.
  • I rarely use exact measurements with this recipe as it is really hard to stuff up!

Chia Pudding

Prep Time: 5 minutes Soak Time: Overnight Serves: 2


  • 3 Tbsp Chia seeds
  • 1 cup milk (coconut, almond, oat)
  • 1 Tbsp Cacao (optional)


  1. Combine chia, milk and cacao if using in a jar/container- divide into 2 if making 2 portions.
  2. Stir to combine and place in the fridge overnight or for a minimum of 4 hours.
  3. Will store in the fridge for 4 days.

Now all that’s left to do is layer your granola and chia pudding, cut up your fresh fruit and add 1-2 Tbsp of either Greek or coconut yoghurt.

Enjoy x

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s