This a great alternative to oats in the morning, especially in summer as it is eaten cold. Mix it up with your favourite fruits and nuts – I have included some options. Toasted shredded coconut is great on top too, as is granola (click for a Co-op recipe) for something a little more decadent. I make to serve for 4 and we both have this for 2 mornings in a row. You will need to make the night before.
This is all vegan and gluten free.
I had pineapple and passionfruit and Cass had berries. For some crunch, we have both had granola, and I have also made a quick nut mix to put on top:
quick nut mix
3-4 nut combo (you can use any nuts you like and that go together. I recommend some salt – either in the form of a salted nut, or a decent pinch of salt to the mix):
½ tbs pistachio nuts
½ tbs salted peanuts
½ tbs walnuts
½ tbs almonds
1 tbs shredded coconut
Toast the nuts in a pan.
When the nuts are slightly charred, toss out onto a board. Roughly chop and put into a small bowl.
Toast the coconut. Add to the bowl. Add a pinch or two of salt if you desire and non of the nuts are salted. Mix well. Shake out onto your chia bowl.
Will need to start the night before.
1 1/3 cup (320 ml) coconut cream or coconut milk (coconut cream will have more flavour)
1 1/3 cup (320 ml) unsweetened almond milk
100 grams of pitted dates. Roughly sliced.
1 ¼ stick of cinnamon (the ¼ cut lengthways)
35 grams of white chia seeds
Pour coconut cream and almond milk into a small to medium saucepan. Add sliced dates and cinnamon stick.
On medium-to high, bring to the boil, stirring every so often so that nothing sticks.
Once boiling, turn off the heat and leave to steep until cool (about 15-20 minutes).
Organise chia seeds into a bowl big enough to house the chia seeds and the liquid. Pour the cooled liquid (with dates and cinnamon included) over the chia seeds.
Glad wrap and leave in the fridge overnight.
Take out the cinnamon before serving.
Serve in a bowl topped with your favourite fruits and nuts.