Papaya and chia breakfast bowl
by Rosana McPhee
Return to Recipe
Print
2
15 minutes
Ingredients
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
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!