This weekend is Waitangi weekend, which means that we get an extra day of weekend. Yesterday we spent doing chores around the house, including sorting through the pantry (which is a great way to see what ingredients need using up in the next few weeks). Today we headed North up to the Matakana farmers market for breakfast. We found ourselves some Bacon, Egg, Chorizo and Veggie breakfast wraps which were delicious! After that we headed to a nearby Marine Reserve to go snorkelling for a few hours. It was amazing how many fish there were and how close you could get to some of them!
So on to today's recipe. I'm not the sort of person who can keep eating the same breakfast day after day. I like to mix things up a little, which means that I am constantly on the lookout for great new breakfast ideas (I actually judge a food blog primarily on its breakfast recipes).
I had seen lots of recipes around for chia puddings, but I thought that I would try and make a slightly more filling and interesting version. This recipe contains the wholegrain goodness of chia seeds and oats, and is the sort of recipe that you can customise with your own flavours and toppings. This breakfast was pretty easy to make, tasted great, and kept me full all morning.
Serves 1, but easy to double or triple quantities.
2 Tbsp chia seeds
1/4 Tbsp rolled oats
1/4 Cup Greek Yoghurt
1 Cup Almond Milk
1 Tbsp Rice Malt Syrup, honey, or other liquid sweetener
1/2 tsp cinnamon (optional)
In a bowl place the chia seeds, rolled oats, yoghurt and almond milk. Stir to mix, cover and place in the fridge overnight.
In the morning, place the contents of the bowl in a blender or food processor, along with the banana and sweetener of choice.
Blend until smooth, thick and creamy.
Enjoy topped with your favourite fruit and nuts (mine had blueberries hidden in the middle).