Mango, Raspberry & Fig Coconut Chia Pot

A coconut-infused chia and oat mixture topped with a smooth mango sauce, fresh raspberries and figs, this vegan-friendly, dairy and gluten-free pot of goodness is ideal for a quick breakfast on the go (make it the night before!).


Ingredients (serves: 2)

  • 2 tbsp rolled oats (I used Mornflake)
  • 2 tbsp Kaizen Living organic chia seeds
  • 2 scoops PhD Nutrition vanilla diet whey protein
  • Pinch of ground cinnamon
  • ½ cup coconut milk
  • ½ cup coconut water (I used Vita Coco)
  • ½ large mango, peeled and chopped
  • 3 tbsp fresh raspberries
  • 1 fresh fig, halved
  • Desiccated coconut, to decorate

Get making!

  1. Mix together the oats, chia seeds, protein powder and cinnamon in a kilner jar or pot with a lid. Pour in the coconut water and milk and stir well. Leave in the fridge for at least an hour.
  2. Place the mango chunks in a blender and whizz up until smooth. Pour this over the soaked chia seeds and oats.
  3. Top with the fresh raspberries, then lay the fig slices on top and sprinkle with desiccated coconut. Now dig in!