Anna Jones' Breakfast Bircher recipe

Raspberry and mango chia pots

A breakfast that you have to prepare the night before can sound tedious but this only takes a few minutes and is brilliant if you know you’ll be short on time the next day and skipping breakfast isn’t an option.

The chia pudding doesn’t need to be left overnight; it’s ready as soon as the chia seeds have thickened up, which takes around 20 minutes or so.

This recipe differs slightly from Anna Jones' as I’ve modified it to include yoghurt, which gives the chia pudding a creamier texture.

Anna Jones uses white peaches (and suggests seasonal alternatives) but most fruit will work, including frozen. My favourite combination is fresh mango and raspberry (pictured) but cherries, blueberries, pears and strawberries are also good. Occasionally I’ll grate an apple into the chia pudding, which gives it a bit of crunch.

As an aside, I bought a Gelindo citrus squeezer (affiliate link) from Amazon which has made one of my least favourite kitchen tasks, juicing lemons, effortless. It's well made, sturdy and easy to clean. If it ever broke I would replace it immediately.


Serves: 2

  • 100g oats
  • 2 tbsp chia seeds (any colour)
  • 100g Greek yoghurt
  • 250ml milk of your choice
  • 1 tbsp honey (or maple syrup)
  • a dash vanilla extract
  • a good squeeze lemon juice
  • 2 handfuls fruit of your choice (e.g. mango, raspberries, strawberries, cherries)


  1. Add 100g of oats, 2 tablespoons of chia seeds, 100g of yoghurt, 250ml of milk, a tablespoon of honey (or maple syrup) and a dash of vanilla extract into a small jar (I use a Korken storage jar from Ikea). Squeeze in a little lemon juice (around a tablespoon) and stir well.
  2. Leave in the fridge for at least 20 minutes or overnight if eating for breakfast the next day.
  3. When you’re ready to eat, remove from the fridge and give the pudding a stir and a taste. Add a little more milk if it’s very thick and more lemon juice if needed.
  4. Defrost any frozen fruit if using (I do this in a small saucepan) or prepare your fresh fruit.
  5. Spoon the chia pudding into two bowls or glasses alternating with layers of whichever fruit you're using.