Little Breakfast Pots

Course Breakfast, Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 little pots
Kate & Zest katebunting


  • 1 cup toasted oats or more to taste
  • 1/2 cup crushed walnuts
  • Grated chocolate to taste optional

For Fruit Mixture

  • 2 cups frozen raspberries thawed
  • 2 tbsp water
  • 1 tbsp maple syrup
  • 1 tbsp chia seeds
  • 1 tsp ground cinnamon
  • 1 tsp cornstarch
  • 1 tsp vanilla extract


For Oats & Walnuts

  1. Preheat oven at 350 degrees F

  2. Spread oats and walnuts (thinly) on an ungreased baking sheet and bake for 10 minutes or until the oats turn to a nice golden. Using a spoon, stir occasionally to ensure everything toast evenly and do not burn. Set aside

For Fruit mixture

  1. Once your frozen raspberries are thawed, add to a small saucepan over medium heat. Add water, maple syrup and ground cinnamon. Cover and bring to a boil

  2. Add in chia seeds and cornstarch, stir well and cook until the mixture thickens (approximately 4-5 minutes)

  3. Remove from heat, add the vanilla extract and stir well

Preparing the pots

  1. Divide the oats and walnuts equally between the 4 pots you have selected (I used small mason jars)

  2. Divide the fruit mixture, while still hot, equally between the 4 pots directly on top of the oats and walnuts

  3. Top with grated chocolate (optional)

  4. Leave to cool before putting lids on and placing in the refrigerator. Can be kept up to 5 days