On a Sunday eve I will often soak oats and chia seeds ready to see me through the start of the week. They’re a wonderful source of energy, fibre and healthy fats, and with the inclusion of kefir to the oats add valuable live enzymes to a big breakfast bowl too.
Serves: 4
V, VG
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Servings
Prep time
Cook time
Recipe
Ingredients
- Kefir Oats:
- 1 cup rolled oats
- 1½ cups coconut water kefir
- ¾ tsp ground turmeric
- 3 tsp maple syrup
- ½ cup desiccated coconut
- Soaked Chia:
- ½ cup chia seeds
- 1½ cups almond milk
- 2 tsp vanilla extract
- 2 tsp maple syrup
- Toppings:
- Banana, sliced
- 1 tbsp chopped walnuts
- 2 tsp nut butter of choice
- 2 tbsp coconut yoghurt
- 3 tbsp granola
- Blueberries
Method
- To make kefir oats, combine all ingredients in bowl, mix, cover and place in fridge to soak overnight.
- To make soaked chia, combine all ingredients in bowl, mix, set aside for 10 mins, mix again, then cover and place in fridge to soak overnight.
- To serve, spoon ¼ of kefir oats and chia into 4 bowls, spread nut butter and coconut yoghurt around edge of each bowl, top with sliced banana, granola, walnuts and berries and serve.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
