Chia Bircher Pots

Age suitable:

8 months +

Servings:

1 adult or 1–2 toddler portions

Calcium rich, Egg free, Protein rich, Soy free, Vegetarian

5 stars

About the recipe

These easy chia bircher pots are the ultimate make-ahead breakfast for busy families. Made with rolled oats, chia seeds, yoghurt, fruit, and optional boosters like collagen and flax, they’re packed with protein, healthy fats, and fibre. Perfect for toddlers and parents alike, they can be made nut-free, dairy-free, or gluten-free with simple swaps. Soak them overnight in a jar for a portable, gut-friendly breakfast you can grab straight from the fridge. Great for baby-led weaning once allergens are tolerated.

I make these a lot, they are always different and always just a 'chuck it in and hope for the best' type recipe - which are always the best kinds hey! I love these because they are so portable, make in a jar the night before and then I can enjoy a really high protein/fat/fibre breakfast when I am out and about! Also great to pop in a jar for a portable meal for your little one.

I like mixing chia seeds with the oats for some added fibre and fats, you can add any flavours you want once you have the base down pat.

EF | RSF - Can be made NF and DF and GF

AGE APPROPRIATE: When tolerating all the allergens or see notes below:

Notes:
to make GF you can swap the rolled oats for quinoa flakes.
to make DF swap the greek yoghurt for coconut yoghurt
to make NF swap peanut butter for tahini or a tree nut butter (if tolerated) or omit.

*No need to pre soak the oats because the bircher will soak them for you to reduce the phytic acid!

2 meals a day, Breakfast, Family Meals, puree

Equipment

Bowl or Jar
Measuring Cup or Spoons

Method

Put all ingredients in a bowl or jar, stir to combine - the mixture should be slightly liquidy to allow for the chia seeds to absorb some of the liquid - if it seems to dry add some more milk.
Place in the fridge to set, atleast 2 hours.
Will last in the fridge up to 3 days, does not freeze well

Ingredient Swaps & Notes:

– To make gluten-free: swap rolled oats for quinoa flakes
– To make dairy-free: use coconut yoghurt
– To make nut-free: swap peanut butter for tahini or a tree nut butter (if tolerated), or omit
– No need to soak oats ahead of time—the chia and soaking process reduces phytic acid naturally