Creamy Coconut Strawberry
Chia Breakfast Porridge

Chia seeds contain omega-3 fatty acids, antioxidants and minerals, a complete source of protein with all the essential amino acids, and more fibre than flaxseed. These can be left for 10 minutes or soaked over overnight, so you don’t have to prepare anything on rushed mornings. I top this with fruit for extra taste, texture and nutrients. Here I’ve used strawberries which are in season in June, July and August but you can of course use whatever fruit is available to you.

serves 4 

VEGAN, GLUTEN-FREE, DAIRY-FREE


INGREDIENTS

5 tbsp chia seeds
400ml milk of choice (I like this with almond)
1 tsp vanilla extract or paste
1 tsp ground cinnamon
12 strawberries
a few mint leaves, plus extra to finish
1 x 250g cream of choice (I like this with coconut)


STEP-BY-STEP

Put the chia seeds into a large lidded jar. Pour over the milk, add the vanilla and ground cinnamon. Put on a tight-fitting lid and shake well. Leave to stand for 10 minutes, shaking occasionally.

Meanwhile, slice a few strawberries and put to one side. Blend the remaining strawberries in a liquidiser or blender with the mint leaves until smooth.

To serve, spoon the soaked chia seeds and liquid into 4 glasses. Spoon a layer of cream on top followed by a layer of the strawberry purée. Top with the strawberry slices and finish with a few small mint leaves.