Dessert for breakfast? Absolutely! This berry chia crisp is wonderful in the morning or can be served as a decadent after dinner treat. It’s loaded with delicious seasonal berries and, unlike other desserts, it will actually help to maintain blood sugar and prevent the usual glucose crash. Chia seeds are dense with amazing fats and fibre that slowly digest and stop large amounts of sugar from being dumped into your bloodstream. The fibre and fat content of chia are also to thank for satisfying hunger throughout the morning. 


  • Chia seeds are packed full of omega-3 fatty acids, which have powerful anti-inflammatory action in our bodies. However, omega 3’s and other wonderful fats found in nuts and seeds are very susceptible to damage and can lose their superpowers to light, oxygen, and heat. So be sure to buy organic raw varieties and refrigerate in an air-tight container. Chia seeds are also a good source of fibre, manganese, phosphorus, calcium, iron, magnesium, potassium, and zinc. 
  • Strawberries are unbelievably divine this time of year. Their rich colour imply they’re ready to be picked and are full of antioxidants to protect the body. Strawberries are jam-packed with vitamin C to boost the immune system and improve iron absorption too.

Chia Berry Crisp Ingredients:

1 1/2 cups strawberries

1/2 cup blueberries

juice of 1 lemon

4 tablespoons water

2 teaspoons honey

3 tablespoons chia seeds


Combine strawberries, blueberries, lemon juice, water, and honey in a blender until smooth. In a bowl, incorporate mixture with chia seeds. Refrigerate for four hours or overnight if serving for breakfast. 


Raw Crumbly Topping Ingredients:

1/4 cup raw almonds

1/4 cup raw pecans

2 large dates, pitted

2 teaspoons water

1 teaspoon cinnamon

1/2 teaspoon vanilla powder

pinch sea salt


Coarsely chop all the ingredients in a blender or food processor to combine into a crumbly mixture. Scrap down the sides between pulsing as needed. 

Crumble crisp topping over berry chia before serving. 

Serves 2


Recipe originally published on