Creamy chia overnight oats with griddled cinnamon pineapple, toasted coconut flakes and pumpkin seeds. A healthy plant based breakfast made with fresh fruit and crunchy toppings, this is summer in a bowl!
The ingredients
Porridge oats are a staple for breakfast, but let’s be honest they can be a bit bland and well, boring. Soaking them in oat milk draws out their natural sweetness, and the softer texture is a welcome change. Use rolled oats, as opposed to steel cut, the smaller variety are better at soaking up the oat milk making for a silky consistency.
Opt for a natural sweetener for a subtle sweetness. I prefer using vanilla and maple syrup as they add lovely cameral notes; you could almost be fooled into believing you’re indulging in dessert rather than breakfast.
The chia seeds
Chia seeds are a nutritional powerhouse; they are high in protein and omega 3 fatty acids, as well as calcium and iron. They absorb a lot of liquid and grow into glutinous pearls making them a great replacement for eggs in vegan baking.
The toppings
Obviously oats are incredibly versatile and adaptable. Nuts and fruit are always complimentary and add a pleasing contrast to the creamy oats. Pineapples are grown in abundance in South Africa, I’ve added these to the chia overnight oats for a taste of summer. Griddle chunks of fresh pineapple before adding cinnamon, brown sugar and lime. Finish by scattering over toasted coconut chips and pumpkin seeds for some added crunch.
As an aside, overnight oats do not actually need to be soaked overnight. A minimum of 2 hours will still leave with you with perfectly creamy, tender oats.
Leave a comment and let me know how you get on making this chia overnight oats. I would love to see your creations over on instagram!
Still hungry? Here’s a few more breakfast recipes
Peanut butter and jam porridge
Chia overnight oats
Ingredients
For the oats
- 80 g rolled oats
- 2 tbsp chia seeds
- 300 mls unsweetened oat milk
- 1 tsp vanilla
- 2 tbsp maple syrup
For the toppings
- 100 g pineapple
- 1 tsp demerara sugar
- 1/4 tsp cinnamon
- A squeeze of lime
- 10 g coconut chips
- 1 tsp pumpkin seeds
Instructions
- Add the oats, chia seeds, milk, vanilla and maple syrup to a bowl.
- Stir the ingredients until well mixed. Cover and place in the fridge for a minimum of 2 hours.*
- To prepare the pineapple, chop into large chunks. Heat a griddle over a medium heat, add the pineapple and cook for 3-4 minutes, turning frequently.
- Add the pineapple to a bowl, sprinkle over the sugar and cinnamon and a generous squeeze of lime and stir well.
- Serve the overnight oats in your preferred bowl or jar, top with the warm pineapple, toasted coconut and pumpkin seeds.
I’ve been looking for a quick alternative to cooked oats and this just filled the spot.will defo make again.