When you can't decide what to have for breakfast, don't feel you have to choose! This hearty recipe combines some of our favourite breakfast foods - porridge or overnight oats, chia pudding and plenty of fruit and nuts. Try both variations and see which you like best!
40g rolled oats
10g buckwheat groats
1 tsp cinnamon
1-2 tsp honey
15g raisins (optional)
1 small banana
100g Greek yogurt (for overnight oats) / 50g Greek yogurt (for porridge)
120ml milk of choice (for overnight oats) / 220-230ml milk of choice (for porridge)
10-15g chia seeds
approx. 130ml almond milk
1 tbsp chopped almonds
1/2 a small apple
2-3 Medjool dates
2 tsp (or more) cinnamon
1-2 tbsp buckwheat groats
Add the oats, buckwheat groats and cinnamon to a pan and toast for a minute over medium heat.
Add the milk and raisins (if using), stir and leave to simmer for 5-10 minutes, depending on your desired thickness.
Remove from the heat, stir in the honey, baobab, mango, banana and Greek yoghurt.
Add all the ingredients to a bowl or large jar and mix well. Refrigerate overnight to thicken.
For the chia pudding:
Add all ingredients to a bowl, stir well and refrigerate overnight to thicken.
Chop the apple into small chunks and add to a pan with a drizzle of coconut oil and the buckwheat groats. Cook, stirring for a couple of minutes, until the apple is just starting to soften.
Add the cinnamon and dates and cook for another minute or two, mashing the dates with a fork.
Top your porridge or overnight oats with the warm apple topping, chia pudding and a couple of spoonfuls of apple purée.