Vanilla & Cinnamon Chia Pots with Coconut Cashew Cream, Plums and Mango

Vanilla & Cinnamon Chia Pots with Coconut Cashew Cream, Roasted Plums, Mango & Pomegranate

Gluten Free • Dairy Free • Vegan • Refined Sugar Free Breakfast

There is something intensely passionate about a pomegranate.

A rich ruby hue. A sweet-tart burst. Smooth skin that gives way to a hidden heart filled with jewel-like seeds. Each one holding a tiny explosion of juice and colour. A precious gift wrapped in nature’s most beautiful packaging.

I have always loved pomegranates. Part nostalgia, part flavour. They take me back to a small kitchen in the early 80’s, perched at the breakfast bar with my mum — carefully prying apart a pomegranate, both of us determined to claim the last jewel. Ruby juice staining the speckled laminate bench, laughter echoing in the kitchen.

Truthfully, it probably only happened a handful of times. Pomegranates were rare then. But memory doesn’t follow linear paths. It clings to sensory moments — flavour, colour, smell — and magnifies them. Suddenly those few moments feel like a hundred.

Today, the world feels smaller and more abundant. Pomegranates are no longer rare treasures tucked into specialty shops. They sit proudly in even the smallest grocer, ready to recreate those memories.

Food has an extraordinary power like that.

A single taste can pull you back decades. A scent drifting from the kitchen can restore a moment of comfort, joy or safety. It’s one of the reasons I love creating food so deeply — the chance to create those edible memories not only for my family, but for anyone who sits at our table.

For me, pomegranate is one of those small rescue remedies. A burst of brightness scattered over salads, folded into slow cooked dishes, stirred into drinks… but most often, shining over breakfast bowls.

And this particular breakfast has been on high rotation.

Creamy chia pudding layered with coconut cashew cream, roasted plums infused with star anise and vanilla, sweet mango cubes and those vibrant pomegranate jewels. It’s nourishing, colourful and deeply satisfying — the kind of breakfast that feels both indulgent and wholesome at the same time.

Better still, these chia breakfast pots can be prepared ahead and stored in jars in the fridge, ready for those busy mornings when you want something nourishing but effortless.

No thinking required. Just grab a spoon.

Why You’ll Love These Chia Breakfast Pots

These Vanilla Cinnamon Chia Pots are the perfect balance of nutrition, flavour and ease.

Nutrient dense and satisfying – Chia seeds are rich in fibre, omega-3 fatty acids and plant-based protein, making this breakfast naturally filling and energising.

Naturally dairy free and gluten free – Made with coconut cream and cashews, this recipe is perfect for those following vegan, dairy-free or gluten-free diets.

Perfect for meal prep – Prepare a batch in advance and store in jars for up to four days for quick grab-and-go breakfasts.

Layered with flavour – Warm cinnamon, vanilla, roasted plums and tropical mango combine to create a beautiful balance of sweet, tart and creamy textures.

Customisable – Use whatever fruit or toppings you have on hand — berries, stone fruit, nuts or granola all work beautifully.

Breakfast doesn’t always have to be rushed toast eaten while standing in the kitchen.

Sometimes it can be something quieter. Slower. A small ritual that begins the day with colour and nourishment.

These Vanilla & Cinnamon Chia Pots are exactly that.

Creamy layers of coconut and cashew, fragrant roasted plums, bright tropical mango and those jewel-like pomegranate seeds scattered over the top like confetti.

Each spoonful is vibrant, nourishing and comforting all at once.

For me, food is memory. A collection of moments gathered around kitchens and tables — sometimes grand, sometimes fleeting — but always meaningful.

And perhaps one day, a bowl like this might become someone else’s small nostalgic moment too.

Recipe : Vanilla & Cinnamon Chia Pots with Coconut Cashew Cream, Roasted Plums, Mango & Pomegranate

Serves: 6
Prep time: 15 minutes
Chill time: 4 hours

Ingredients

Vanilla & Cinnamon Chia Pudding

1 cup chia seeds
1 x 400g can coconut cream
800ml filtered water (about 2 cans)
1–2 tsp ground cinnamon
1 tsp vanilla extract
2 tbsp maple syrup

Coconut Cashew Cream

300g cashews
1 can coconut cream
Water (if needed)
Maple syrup, to taste

Anise Roasted Plums

Plums, halved and stones removed
4 tbsp maple syrup
Water
1 tsp vanilla extract
2 star anise, broken

To Serve (Optional)

Fresh pomegranate seeds
Raw buckwheat groats
Pepita seeds
Coconut flakes
Baby mint leaves
1 ripe mango, diced

Instructions

1. Prepare the chia pudding

In a large bowl combine the chia seeds and coconut cream. Stir well to remove any lumps.
Gradually add the water, stirring well after each addition.
Cover and leave to soak for at least 4 hours or overnight until thick and pudding-like.
Once thickened, stir through the vanilla, cinnamon and maple syrup to taste.

2. Roast the plums

Preheat oven to 180°C.
Arrange the halved plums in a single layer in an ovenproof dish.
Drizzle with maple syrup and add enough water to just cover the fruit. Scatter over the broken star anise and vanilla.
Roast for about 1 hour, or until the liquid has reduced by roughly two thirds and the plums are soft and fragrant.
Spoon the syrup over the fruit once or twice during cooking.
Allow to cool, then refrigerate until chilled.

3. Make the coconut cashew cream

Place the cashews and coconut cream into a high-speed blender.
Blend on high until smooth and creamy.
If needed, add water 1 teaspoon at a time until the consistency resembles thick cream.
Sweeten lightly with maple syrup to taste.

4. Assemble the chia pots

Spoon the chilled chia pudding into jars or bowls.
Top with coconut cashew cream, roasted plums and some of the plum syrup.
Finish with mango cubes, pomegranate seeds, coconut flakes, buckwheat groats, pepitas and fresh mint.
Serve immediately or refrigerate for later.

Tips & Variations

Change the spice – If cinnamon isn’t your favourite, try cardamom, nutmeg or ginger for a different flavour profile.

Swap the fruit – Roasted nectarines, berries, figs or poached pears are wonderful alternatives.

Nut alternatives – Macadamias or soaked almonds can replace cashews in the cream.

Boost the crunch – Add toasted nuts, paleo granola or cacao nibs for extra texture.

Make it extra tropical – Swap plums for roasted pineapple or mango.

Serving & Storage

These chia breakfast pots are perfect for meal preparation.

Store assembled jars or separate components in airtight containers in the refrigerator.

Storage time: up to 4 days.

For best texture, add crunchy toppings such as buckwheat groats or seeds just before serving.

They can be enjoyed cold straight from the fridge or allowed to sit at room temperature for a few minutes before eating.

FAQ

Q. Do chia seeds need to soak?

Yes. Chia seeds absorb liquid and expand, creating the pudding-like texture. Allow at least 4 hours or overnight for the best result.

Q. Can I use almond milk instead of coconut cream?

Yes. Almond milk or oat milk can be used for a lighter chia pudding, although coconut cream creates a richer texture.

Q. Do I need to soak the cashews?

If using a powerful blender, soaking isn’t necessary. For standard blenders, soak cashews for 2–4 hours to achieve a smoother cream.

Q. Are chia pudding breakfasts healthy?

Yes. Chia seeds are rich in omega-3 fatty acids, fibre, antioxidants and plant protein, making them a nutrient-dense breakfast option.

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Vanilla and Cinnamon Chia Pots with Coconut Cashew Cream, Anise Roasted Plums, Mango and Pomegranate Serves 6 Prep time 15 mins Chill time 4 hrs – Vanilla and Cinnamon Chia – 1 cup chia seeds I used black – 1 400 g can Coconut cream – 8 ooml or 2 coconut cans worth filtered water – 1-2 tsp ground cinnamon – 1 tsp vanilla extract – 2 tbsp maple syrup – Coconut cashew Cream – 300 g cashews – 1 can coconut cream – water if needed – maple syrup to taste – Roasted Anise Plums – plums halved and stoned – 4 tbsp maple syrup – water – 1 tsp vanilla extract – 2 star anise broken – to serve optional – Pomegranate – Raw buckwheat groats – Pepita seeds – Coconut flakes – baby mint leaves – 1 ripe mango cut into 1cm cubes 1) Preheat oven to 180C 2) In a large bowl add the chia and the coconut cream and stir to break up any lumps. 3) Add the water stirring after each addition. 4) Leave to soak for at least 4 hours, preferable overnight. 5) Meanwhile place the stoned plums into an oven proof dish in a single layer. 6) Drizzle over the maple syrup, add water to just cover the plums and scatter with the broken bits of anise. 7) Place into the preheated oven for roughly an hour, or until the liquid has reduced by 2/3 spooning the liquid over the plums once or twice through the cooking. 8) When cooked and reduced, remove from oven and allow to cool to room temperature, then chill for 4 hours or overnight. 9) Once chia has soaked the liquid and is a thick porridge consistency flavour with vanilla, cinnamon and maple to taste. 10) To make the cashew cream combine the cashews, coconut cream in a high speed blender and whiz on high until you have a creamy smooth consistency about the same as thickened cream. If it is too thick add some water 1tsp at a time until the desired consistency is achieved. Flavour with the maple syrup to taste. 11) The serve add the chilled chia into a pot or bowl, top with the cashew cream, add the plums and some of the plum cooking juices, top with buckwheat, Pepita, coconut flakes, pomegranate, mangoes and baby mint. Either serve straight away or store in the fridge covered for up to 4 days. Any colour chia will work here. I had black so I used black. If you have an aversion to cinnamon please substitute with any other spice. Cardamon would be amazing here. Or just leave it out altogether. Any type of sugar syrup would work here be that agave, rice malt or coconut. Cashews could be replaced with other “creamy nuts” macadamias or almonds for example.

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Vanilla & Cinnamon Chia Pots with Coconut Cashew Cream, Plums and Mango

Vanilla & Cinnamon Chia Pots with Coconut Cashew Cream, Roasted Plums, Mango & Pomegranate

Why You’ll Love These Chia Breakfast Pots