Chia and Oat Breakfast Bowl

Prep Time 15 minutes + overnight soaking

Servings 4

Ingredients

⅓ cup chia seeds

¼ rolled oats (gluten free option - some oats contain small amounts of gluten)
1 ½ cups almond milk
1 tsp cinnamon
1 tbsp honey (or to your taste)
¼ cup flax seeds
¼ slivered almonds
Coconut flakes, toasted
¼ cup Greek-style yoghurt
A variety of tropical fruit, to garnish

Start this recipe the night before. You could make it completely dairy-free by using a coconut yoghurt instead.

Method

Pour a small amount of the almond milk into a bowl and whisk in the cinnamon and honey until dissolved. Add the remaining almond milk, chia seeds and oats and stir until combined. Cover with clingfilm and place in the fridge for at least 3 hours or overnight. You could also do this in a glass jar with a lid.

Once set, divide the softened chia mixture between four bowls. Add a dollop of yoghurt, and garnish with the fruit, nuts and seeds. Drizzle over extra honey, if desired.