Porridge and I go way back. It was the first thing I ever learned to make and when I was a child I used to bound out of bed on the weekend and quietly whip some up in the kitchen just as my granny taught me: with rolled oats, a pinch of salt, single cream and demarara sugar on top.
Evidently, I have since moved on to healthier pastures, and am always playing around with new variations on my favourite childhood staple – and this light, creamy, dairy- and gluten-free chia bowl is my current daily fix.
Whether you like it vegan, raw, are on a cleanse and don’t eat gluten or just want to super start your day with something one hundred percent good, it is quick and easy to make and packed with omega 3 oils, calcium, manganese and phosphorous. Chia is also a brilliant source of fibre, helping slow down digestion, regulate blood sugar and energy levels and keep the gut happy and healthy. Trust me, you want this.
4 tbsp organic chia seeds
125ml nut milk
1 tbsp vegan coconut yoghurt
a pinch of cinnamon
1 tsp dessicated coconut
sprinkling of soaked nuts
In a bowl, mash the bananas, add the chia seeds, yoghurt and milk and mix well. Leave to soak in the fridge overnight, serve in the morning (or any time you crave it) with a sprinkling of cinnamon, dessicated coconut and soaked nuts and seeds. For those with a sweeter tooth add a drizzle of maple syrup or a little xylitol. Add a little milk if you like it creamier – or, like me, were brought up on Scott’s oats with full fat milk and cream.