Chia seed, coconut and date breakfast bowl

Chia seed, coconut and date breakfast bowl

By
From
Breakfast: Morning, Noon & Night
Serves
1
Photographer
Danielle Wood

Don’t be frightened by the frogspawn appearance that chia seeds can create when added to liquid. They are extremely good for you – high in omega-3, fibre, calcium, zinc and iron – and give this dish a lovely, perky crunch. Chia seeds help boost energy, stabilise your blood sugar, aid in digestion and lower cholesterol. An almost essential weekly breakfast bowl.

Like bircher muesli, this recipe works best if you soak the ingredients overnight or for at least 2–3 hours.

Ingredients

Quantity Ingredient
2 tablespoons chia seeds
180ml almond milk, (or any milk)
2 tablespoons desiccated coconut
3 dried pitted dates, chopped
1/2 mango, sliced, (optional)
yoghurt, to serve
whole skin-on almonds, chopped, to serve

Method

  1. Combine the chia seeds, milk, coconut and dates in a bowl, and leave in the fridge overnight or for at least 2–3 hours.
  2. Remove the bowl from the fridge and give it a good stir; it probably will have separated so this brings it all together. Spoon into your breakfast bowl, add the mango (you can substitute this for any other stone fruit), a dollop of yoghurt and sprinkling of almonds.
Tags:
breakfast
brunch
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