I loved my breakfast this morning because a) I made my first attempt last week but burnt the granola I made myself and b) on the second attempt it worked out great. Today is Human Rights Day in South Africa and that gave me enough time to work on some of the recipes I tried out last week, so this week expect some more recipes before Easter weekend.
Chocolate Chia Breakfast Bowl is super easy to make and if you prepare your chia seeds and granola the previous day you can quickly assemble your breakfast in the morning.
2 Tbspn chia seeds
200ml fat-free vanilla yogurt
1/2 tspn cocoa powder
1/4 cup granola (shop bought or homemade)
1 tspn dessicated coconut
(Chocolate chia pudding)
In a glass mix your chia seeds, yogurt and cocoa powder well and leave in the fridge for 30 minutes to an hour.
Preheat your oven to 150· c and lay a sheet of baking/parchment paper on a baking tray. In a bowl combine 2 tablespoons of rolled oats, 6 raw almonds, a tablespoon of pumpkin seeds and a tablespoon dried cranberries. Mix until combined well. Throw your mixture on your baking paper and spread out flat. Drizzle honey (or maple syrup) over your mixture and mix together until honey has combined well. I had to drizzle a little more to ensure it was well coated. Place your granola in the oven for 5-8 minutes. Once your granola is crunchy you can remove from the oven and lay out to cool slightly.
Remove your chocolate chia pudding from the fridge and transfer from your glass into your breakfast bowl. Slice your banana into coins and layer over your pudding. Add your granola to your bowl and sprinkle your teaspoon of coconut over your banana coins.