Move over overnight oats. This creamy healthy chia porridge with infused tea and spiced nuts and seeds is here to transform your mornings. Make a big batch and you’ve got breakfast for days.
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Serves
7
English Breakfast Teabag
Water
Milk
Chia Seed
Rolled Oat
Hemp Seeds
Sea Salt
Maple Syrup
Greek Yoghurt
FOR THE CINNAMON NUTS:
Pecans
Olive Oil
Sunflower Seeds
Flaked Almond
Ground Cinnamon
Maple Syrup
Sea Salt
Serves
7
English Breakfast Teabag
Water
Milk
Chia Seed
Rolled Oat
Hemp Seeds
Sea Salt
Maple Syrup
Greek Yoghurt
FOR THE CINNAMON NUTS:
Pecans
Olive Oil
Sunflower Seeds
Flaked Almond
Ground Cinnamon
Maple Syrup
Sea Salt
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Pour the water, salt and milk into a saucepan and bring to a boil. Once boiling, add the teabags then remove the pan from the heat and let the tea steep for 4-5 mins, until you have a dark brew.
Step 2.
Strain the tea mixture into a bowl or box and season to taste with maple syrup. Then, stir through the chia, oats and hemp seeds. Cover and refrigerate for a minimum of 5 hours, ideally overnight.
Step 3.
Meanwhile, make the cinnamon nuts: Roughly chop the pecans. Heat the oil in a large frying pan set over a medium heat. Once hot, add the pecans, sunflower seeds and flaked almonds and cook, stirring, until toasted and golden. Remove from the heat and stir through the cinnamon, salt and maple syrup. Transfer to a jar or box and cover with a lid. Place in the fridge until ready to use.
Step 4.
To serve, spoon the oat mixture into bowls with a dollop of Greek yoghurt, and top with the maple cinnamon nut mix.
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Notes (1)
R
Rosa H.
13 days ago
How long will this keep in the fridge?
Mob
12 days ago
·Admin
Hi Rosa! This will keep for 4 days.
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