Apple, Baobab & Cinnamon Chia Porridge
When you can't decide what to have for breakfast, don't feel you have to choose! This hearty recipe combines some of our favourite breakfast foods - porridge or overnight oats, chia pudding and plenty of fruit and nuts. Try both variations and see which you like best!
Serves 2
Ingredients:
Porridge or overnight oats:
1 tbsp Aduna Baobab Powder
1 tbsp Aduna Baobab Powder
40g rolled oats
10g buckwheat groats
10g buckwheat groats
1 tsp cinnamon
1-2 tsp honey
15g raisins (optional)
1/2 mango
1 small banana
100g Greek yogurt (for overnight oats) / 50g Greek yogurt (for porridge)
120ml milk of choice (for overnight oats) / 220-230ml milk of choice (for porridge)
Chia pudding:
10-15g chia seeds
approx. 130ml almond milk
10g raisins
1 tbsp chopped almonds
Topping:
1/2 a small apple
2-3 Medjool dates
2 tsp (or more) cinnamon
1-2 tbsp buckwheat groats
apple purée
Method:
Porridge:
Add the oats, buckwheat groats and cinnamon to a pan and toast for a minute over medium heat.
Add the milk and raisins (if using), stir and leave to simmer for 5-10 minutes, depending on your desired thickness.
Remove from the heat, stir in the honey, baobab, mango, banana and Greek yoghurt.
Remove from the heat, stir in the honey, baobab, mango, banana and Greek yoghurt.
Overnight oats:
Add all the ingredients to a bowl or large jar and mix well. Refrigerate overnight to thicken.
For the chia pudding:
Add all ingredients to a bowl, stir well and refrigerate overnight to thicken.
Add all ingredients to a bowl, stir well and refrigerate overnight to thicken.
Topping:
Chop the apple into small chunks and add to a pan with a drizzle of coconut oil and the buckwheat groats. Cook, stirring for a couple of minutes, until the apple is just starting to soften.
Add the cinnamon and dates and cook for another minute or two, mashing the dates with a fork.
Add the cinnamon and dates and cook for another minute or two, mashing the dates with a fork.
Top your porridge or overnight oats with the warm apple topping, chia pudding and a couple of spoonfuls of apple purée.
Enjoy!
