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Papaya and Pink Grapefruit Chia Pudding

Papaya and Pink Grapefruit Chia Pudding

The ultimate summer breakfast. All the creamy, fruity flavours of this papaya and grapefruit chia pudding with coconut milk will remind you of your favourite ice lolly.

Cooking Time Overnight soaking
Skill Level Easy
Serves 2


For the chia pudding

1 tbsp chia seeds

100ml coconut milk


For the oat crunch

30g Mornflake Scottish Jumbo Oats

60g mixed nuts (brazil, almond, walnut & cashew)

10g pumpkin seeds

2 tbsp maple syrup


1 papaya, chopped into bite size pieces

½ pink grapefruit, sliced

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To make the chia pudding

Add the chia seeds to a jar; pour over the coconut milk and stir thoroughly. Seal the top and leave in the fridge overnight.


To make the oat crunch

Add the oats and chopped nuts to frying pan and toast them for 5 minutes, making sure to move them around the pan. Then pour over the maple syrup and continue to cook for 3 minutes. Remove from the heat and leave to cool.


To assemble

In the morning, chop the papaya and spoon into the base of the jar. Add alternate layers of chia pudding, segments of grapefruit and more nut oat crunch.

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