Breakfast is my favourite meal of the day, without a doubt. An opportunity to refuel after an early morning workout, I love coming up with ideas that combine a balance of protein, complex carbs and fibre to keep me going throughout the morning, while also boosting my nutrients.
This bowl of goodness is basically heaven eaten with a spoon. The tahini adds a wonderful, fudge-like flavour and texture for the oats and chia seeds to soak up a coffee-flavoured, vanilla and baobab liquid. The finishing touches really are the icing on the cake of this actually quite healthy dish!
It’s a pleasure for this recipe to be hosted in Adjustable Bed‘s Breakfast in Bed eBook (FREE to download here), curated by my foodie friend, Sophie (the gorgeous face behind Sophie’s Scran).
Ingredients:
- 4 tbsp rolled oats (I used Mornflake)
- 2 tbsp chia seeds (Kaizen Living)
- 1 tsp coffee made up with a little boiling water
- 1 cup almond or hazelnut milk
- ½ tsp vanilla extract or salted caramel extract
- 2 tsp tahini
- 1 scoop PhD Nutrition vanilla protein powder (optional)
- 1 tsp baobab
- Large pinch of nutmeg
To decorate:
Scoop of Oppo Ice Cream (Salted Caramel & Lucuma), sliced banana, flaked almonds and Kaizen Living cacao nibs, Beloved date nectar
- Put the oats and chia seeds in a small pan with the made-up coffee and almond milk, bring to the boil then simmer for 5-10 minutes.
- Remove from the heat and stir in the protein powder, extract, tahini, baobab and nutmeg and leave to cool slightly for 5 minutes. You may want to add a little water if it gets too thick.
- Now top with your additions and dig in!
