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Nutrition: per serving

  • kcal391
  • fat12g
  • saturates2g
  • carbs49g
  • sugars19g
  • fibre14g
  • protein14g
  • salt0.2g

Method

  • step 1

    In a blender, blitz the milk, blueberries and maple syrup until the milk turns purple. Put the chia and oats in a mixing bowl, pour in the blueberry milk and stir very well. Leave to soak for 5 mins, stirring occasionally, until the liquid has absorbed, and the oats and chia thicken and swell.

  • step 2

    Stir again, then divide between two bowls. Arrange the fruit on top, then sprinkle over the mixed seeds. Will keep in the fridge for 1 day. Add the toppings just before serving.

Recipe from Good Food magazine, August 2016

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Comments, questions and tips (2)

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Overall rating

A star rating of 4.2 out of 5.6 ratings
hezifesi avatar

hezifesi

Nice, simple, easy to make and adjust. Both me and my toddler enjoyed it

Samantha Ali 1 avatar

Samantha Ali 1

A star rating of 4 out of 5.

This was a really delicious breakfast which lasted for 2 days. However, it took really long to prepare. After a few servings, I ran out of kiwi and pomegranate seeds, so I substituted with apple and flax seeds. Had to have a lot of it to be filling.

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