CHOCOLATE CHIA COMBO MAKES A HEALTHY BREKKIE TREAT

Prepare this recipe the night before to ensure the oats soak up all the delicious chocolate and vanilla flavours.

CHOC CHIA AND OAT BREAKFAST BOWL

Serves 4

INGREDIENTS

125g (1 1⁄3 cups) rolled oats

55g (1⁄3 cup) white chia seeds

2 tbsp raw cacao powder or dark cocoa powder 750ml (3 cups) milk

2 tbsp maple syrup

1 tsp vanilla extract

25g (1⁄3 cup) dried coconut chips 1 tbsp pistachio kernels

260g (1 cup) vanilla yoghurt

2 figs, cut into wedges 12 strawberries, halved 24 raspberries, halved Beetroot powder, to dust (optional) Fresh mint leaves, to serve Edible flowers (optional), to serve

METHOD

Place the oats, chia seeds and cacao or cocoa powder in a bowl. Add the milk, maple syrup and vanilla and stir to combine. Cover with plastic wrap and place in the fridge overnight to soak.

Place coconut chips in a frying pan over medium heat. Cook, stirring, for 1 minute or until toasted. Transfer to a plate.

Add the pistachios to the pan. Cook, stirring, for 2 minutes or until toasted. Transfer to a plate. Set aside to cool. Chop pistachios.

Divide the oat mixture among serving bowls. Top with yoghurt, figs, strawberries, raspberries, coconut chips and pistachios. Dust yoghurt lightly with beetroot powder, if using. Sprinkle with mint leaves and edible flowers, if you like.