Stuffed Moroccan pitta
Stuff wheat-free bread with falafels, hummus, red pepper and rocket leaves for a healthy and filling lunch
Vanilla-almond chia breakfast bowl
- Preparation and cooking time
- Prep:
- plus soaking, no cook
- Easy
- Serves 2
Skip to ingredients
For the porridge
- 50g jumbo porridge oat
- 200ml unsweetened almond milk
- ½ tsp vanilla extract
- 2 tbsp low-fat natural yogurt
- 25g chia seeds
For the topping
- 150g punnet blueberry
- 25g almondslivered or flaked
- clear honeyto taste
Nutrition: per serving
- kcal322
- fat14g
- saturates2g
- carbs32g
- sugars13g
- fibre10g
- protein11g
- salt0.3g
Method
step 1
Mix all the porridge ingredients in a bowl and leave to soak for at least 20 mins. Once the oats have softened, stir through half the blueberries. If the porridge is too dry, add a little water.
step 2
Divide the mixture between 2 bowls and top each with the remaining berries, almonds and honey.
