Overnight chia and coconut pudding with sautéed banana

Overnight chia and coconut pudding with sautéed banana

By
From
Coconut Oil: Nature’s Perfect Ingredient
Serves
2-4

So many people fall back on cereals for breakfast, but they’re usually laden with sugar and won’t keep you full or happy until lunchtime. This is a great alternative breakfast option that will pack your body with healthy fuel for the day ahead. Sleep is a time machine to breakfast – I often go to sleep dreaming of this after making it for the following morning.

Ingredients

Quantity Ingredient
50g chia seeds
30g coconut yoghurt
200ml almond milk
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon desiccated coconut, (optional)
1 teaspoon manuka honey
1 banana
1 tablespoon lucy bee coconut oil
1 tablespoon pomegranate seeds

Method

  1. Put the chia seeds, coconut yoghurt and almond milk into a small bowl. Stir in the cinnamon, nutmeg, desiccated coconut, if using, and honey, then pour into two (or four) bowls or glasses and leave to set in the fridge overnight.
  2. When ready to serve, slice the banana about 2cm thick. Sauté in a frying pan with coconut oil over a high heat for 1–2 minutes or until caramelised.
  3. Spoon banana slices on top of each chilled pudding and then scatter over a handful pomegranate seeds.

Variation

  • Instead of banana, sauté chopped apple in coconut oil that has been infused with cloves: Heat the oil gently in a pan and add 4 cloves. After a couple of minutes the clove aroma will be released. Remove the cloves from the pan and add the chopped apple to sauté.
Tags:
coconut oil
healthy
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