Chai Turmeric Chia Breakfast Bowl

Prep Time: 20 + refrigerate overnight
Cooking Time: 10
No of Serves: 4-6

Corporate Partner Jalna


3 tablespoons chai tea

1 cup (250g) Jalna Greek Yoghourt, plus extra to serve

1½ cups (375ml) unsweetened rice or almond milk, plus extra to serve

3 tablespoons honey or rice malt syrup

1 teaspoon lemon juice, or to taste

½ teaspoons ground turmeric

½ cup (100g) (white) chia seeds

200g tub Jalna Coconut Yoghourt, to serve

Figs, shaved fresh coconut, extra honey (optional), to garnish

Nutrition Information (per serve)

Energy 1360 kJ (325 calories)
Protein 10g
Total Fat 19g
Carbohydrates 25g
Saturated Fat 7g
Sugars 23g
Dietary Fibre 8.4g
Sodium 103mg


  1. Place the tea into a mug and add ½ cup boiling water.
  2. Leave 2-3 minutes to brew then strain the liquid into a medium bowl, discarding the solids. Add the yoghourt, milk, honey, lemon juice, turmeric  and  chia  seeds, mix to combine and refrigerate
  3. In the morning stir in extra yoghourt and/or  milk if a thinner consistency is preferred. Divide between bowls and top with Jalna coconut yoghourt, figs, fresh coconut and honey (optional) to taste.

Tips – Substitute rice milk with coconut water. Toasted pepitas & sunflower seeds, cacao nibs, pistachios, pomegranate seeds, raspberries and edible flowers could also be used as optional garnishes.

Chia seeds are a member of the mint family. These black or white seeds can be eaten raw or added to recipes, including in gluten free chia puddings. They absorb liquid and become quite gelatinous in texture. Very high in dietary fibre and an excellent source of protein, calcium and minerals such as iron, magnesium and zinc, they’re also high in the plant form of omega 3 fatty acids, important for heart and brain health.