Serves 2 Prep time: 10 minutes (plus soaking chia seeds the night before)
Cook time: 5 minutes
A warm and nourishing porridge. This easy overnight chia seed porridge will make the most of your excess feijoas as we ease into winter days.
1/4 cup chia seeds
2/3rd cup unsweetened milk (150ml)
1 cup coconut milk (250ml)
1 tspn vanilla extract
1/2 tbspn coconut oil
1/4 cup pear or apple
1/4 cup feijoa, peeled, cut and flesh removed.
2 tbspn chopped almonds or hazlenuts
1.5 tspn ground cinnamon
1/4 cup of frozen berries (optional)
2 tbpsn warm water (optional)
2 tbspn coconut yoghurt
2 tbspn shaved coconut
2 tbspn hemp protein powder (optional for added protein)
Start the night before. Soak the chia seeds in the coconut and almond milk, stir the chia seeds and vanilla extract through the milk. Put in a covered bowel or sealed container or jar and leave in the fridge overnight.
In a medium sized skillet or pan melt the coconut oil. Add the chopped pear, feijoas, almonds and cinnamon to the skillet. Saute these for 3-5 minutes until the fruit is tender and the cinnamon is mixed through the fruit and almonds.
While the pear, feijoas and almonds are sauteing gently reheat the chia seed porridge in a small saucepan, heat until warm but not boiling.
In a blender add the berries and water and blitz until they are nearly like liquid (optional).
Spoon the chia seed porridge into bowls, drizzle with the berry liquid, top with the cooked pear, feijoas and almonds. Top with shaved coconut and coconut yoghurt.
The above prep time does not include overnight soaking of oats.
You can replace the milk with oat milk or your favorite nut milk.