Want a delicious breakfast that can be made in 3 easy steps, and taken with you for on the go? Then this recipe is for you.  It’s gluten-free, sugar-free, IQS-friendly, organic (if you use organic ingredients), vegan/plant-based and has a Paleo option too.


Cook Time: 5 Minutes
Equipment needed:  1 Mixing Bowl, 1 Cup for Steeping Tea, 1 Grater, Measuring Cups and Spoons, 1 Spoon for stirring the mix, 2 Glasses/Jars/Bowls for Serving, 2 Spoons for Serving.

Serves: 2



150 ml fragrant, mellow Green Tea*

175 ml unsweetened Almond Milk

1/2 tsp Vanilla Powder

1/2 tsp Ground Cinnamon

1/2 – 1 tsp of finely grated Lemon Zest (add zest according to taste)

1 tbsp Rice Malt Syrup (could be replaced with maple syrup, honey etc.)

1 tsp Green Protein Powder

60 ml Chia Seeds

50 ml Desiccated Coconut


To Serve:

– 100 ml fresh, Blueberries (more if you like of course)
– A ribbon of Lemon Zest as garnish (optional)



1. Mix all chia pudding ingredients in a bowl and combine well.

2. Cover and keep in the fridge overnight.

3. Give mix a good stir before dividing it between 2 glasses/jars/bowls. Serve topped with blueberries and extra lemon zest as a garnish.

 * The equivalent of 2 teabags steeped in 150ml of boiling water and left to cool to room temperature.


This recipe was created by:  Marisa ‘@missmarzipancom’

Miss Marzipan is a real food enthusiast who believes that any dish can be “healthified” and every aspect of everyday life can be beautiful. By day she works as a creative professional and by night she invests energy in her own personal creative projects (including healthy kitchen experiments). She is a currently sugar-free “sweet-tooth”, a veg-lover, a proud mum of two young children and an occasional crafty DIYer.


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