Papaya and chia breakfast bowl
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Rosana's easy chia breakfast pudding recipe is the perfect make-ahead breakfast. The seeds are soaked in coconut milk overnight to set the pudding, then the breakfast bowl is topped with a vibrant papaya purée and a plethora of fresh fruits and nuts.
First published in 2016
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Ingredients
Metric
Imperial
Chia breakfast pudding
- 150ml of coconut milk
- 2 tbsp of chia seeds
- 1/2 tsp vanilla extract
- 1 papaya, weighing approximately 200g
- 2 tbsp of maple syrup
Toppings
- physalis
- banana
- strawberries
- roasted hazelnuts
- sunflower seeds
- hulled hemp seeds
- honey
SAVE RECIPE
Method
1
To make the chia breakfast pudding, combine the coconut milk, vanilla extract and chia seeds and divide between serving dishes
2
Cover and reserve in the fridge to set overnight
3
The next day, blend the papaya with the maple syrup to form a purée. Pour on top of the chia puddings
4
Top the dish with fresh fruits, sunflower and hemp seeds, hazelnuts and honey. Happy Breakfast!
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