Cinnamon Spiced Chia Pots with Fig & Pistachio Crumb

Cinnamon Spiced Chia Pots

This recipe is from the first shoot I did for Surrey Life magazine, which was a particularly exciting time for me, so it holds a soft spot in my heart.  It was joyfully easy to stage as I used products entirely from one of my all time favourite brands (Anthropologie) to bring this look to life. On a seasonably wet and drizzly day in January, the cold didn't matter because these colours, smells and warming flavours lifted me SO much, it was an utter delight to work on. The recipe itself was also featured on Planet Organic online, because it ticks a lot of the popular health conscious boxes - vegan, superfood, gluten free, etc. but for me those things are simply a bonus, because it's tasty, comforting and filling to boot. Bloody fantastic.

Serves 2-4 depending on glass size // Prep time: 5 mins // Cook time: 5 mins


  • 2 x cups of almond milk

  • 1/2 cup of chia seeds (black or white ones work equally well)

  • 1/2 tsp ground cinnamon

  • 1/2 tsp vanilla extract

  • 2 x tsp coconut sugar (honey or agave nectar will work also)

  • 2 x ripe figs

  • Small handful of pistachio nuts, roughly chopped

  • Pinch of edible flowers / rose petals (available in the baking section of supermarkets)

  • Honey to drizzle


  1. Gently heat the almond milk over a low heat in a small saucepan, being careful not to boil.

  2. Add the chia seeds, vanilla extract and cinnamon then stir for 3-5 minutes until thickened.

  3. Add the coconut sugar or natural sweetener to taste.

  4. Once combined, pour into medium glasses and allow to cool slightly.

  5. Roughly chop the jammy ripe figs into rough chunks and scatter over each pudding with the pistachios and edibles petals.

  6. Finish with a glistening drizzle of honey and serve.

Great for breakfast, a healthy snack or even a guilt-free dessert. Enjoy! xx

FoodJenna ElsbyComment