A craving for cheese, bread, potatoes & the pitter-patter of tiny feet...
March 9, 2016
Chia Seed Breakfast Bowl
April 28, 2014
Late last night I realised I didn't have enough of my beloved Crunchy Coconut & Nut Muesli for a full bowl of deliciousness this morning. What to do? I decided to make this Chia Seed Breakfast Bowl and it was an absolutely divine start to Monday, especially after 10 days off!
This is so simple to make, you literally just mix everything in a bowl and then leave it to soak overnight to then enjoy in the morning. If you don't have an overnight window, simply leave it to soak for at least a couple of hours.
In a bowl, I mixed about 1 1/2 cups of coconut milk (however you could use regular milk or soy milk if that's what you have at hand), 1/3 cup black chia seeds, a few spoonful’s of Putake Wildflower Honey, a dash of vanilla, a pinch of cinnamon and about 1/2 a cup of chunky coconut chips. I gave everything a good stir, covered the mixture and popped it in the fridge overnight to meld into a creamy bowl of deliciousness. Just be aware that chia seeds are spongy little morsels of goodness so they like a lot of liquid to soak up.
This morning I took this nutrient dense mixture out of the fridge, gave it a wee stir and then scopped out about 1/3 of the mixture into a smaller bowl - my favourite 'Shaes of Ginger' blue bowl. It was delicious topped with a dollop of thick Greek yoghurt, a sprinkle of cinnamon and the last little bit of my Crunchy Coconut & Nut Muesli (which was mainly pumpkin & chia seeds today!) but you could easily use a mixture of toasted nuts and seeds instead of homemade muesli. I believe the key to making this bowl super special is in the contrast between the creamy soft layers of coconutty chia seeds and the crunch of the toasted nuts and seeds on top.
A dreamy start to the day full of protein and omega-3 fatty acids to keep you going all morning. A complete breakfast bowl.