Chia seed, blueberry and ginger breakfast pots

If you’re looking for a breakfast with maximum visual appeal but minimum effort this is it! Chia seeds magically soak up all the liquid and flavour overnight and by morning they’re plump, creamy and ridiculously filling and take 1 minute to layer up with a compote, yoghurt and toppings. You could even serve this as a light pudding, although I’d add a little more maple syrup if you like something sweeter…

The multiple health benefits of this little seed are well documented but in short it contains a high amount of fibre and protein which is why this breakfast will keep you sustained all morning AND they contain a good dose of that much needed fatty acid, omega-3. The reason for upping our omega-3 intake is that most modern diets are too high in omega-6 and too low in omega 3 and this imbalance can lead to inflammatory diseases. We can tip this balance by consciously consuming more omega-3 (high amounts are found in flaxseeds, oily fish/fish oil tablets, walnuts and pumpkin seeds) and lowering our intake of omega-6 (vegetable oils, processed foods, peanuts).

Recipe

Makes 4 portions - and works well to make ahead for the week

·     ½ cup chia seeds 

·     2 cups oat milk (or ordinary)

·     ½ cup yoghurt – cow’s or coconut for DF

·     1 tbsp maple syrup

·     1 tsp vanilla extract

·     1 tbsp pitaya/dragonfruit powder (optional)

·     2 cups frozen blueberries 

·     1 inch of ginger, peeled and grated 

·     Yoghurt and granola to top. 

Method

• Mix the seeds, milk, yoghurt, maple syrup, vanilla and pitaya powder together in a large bowl, whisking so it is all mixed evenly. Cover and leave overnight. 

• Put the blueberries and ginger in a pan and slowly bring to a simmer until defrosted and the juice is runny. Simmer for 1 minute then cool. 

• In the morning, take 4 glasses and divide the blueberry sauce between each. Divide the chia between each, then top with a couple of tablespoons of yoghurt and some granola or seeds.