CHIA BREAKFAST BOWL - Kitchen Garden

A tasty summer alternative to porridge, with seasonal berries.

SERVES 2 | Preparation time: 10 minutes

• 50g/1½oz chia seeds

Article continues below...
Advert

Enjoy more Kitchen Garden reading in the monthly magazine.
Click here to subscribe & save.

• 200ml/7fl oz soya milk

• 1 banana, sliced

FOR THE BLUEBERRY PURÉE

Article continues below...
Advert

• 100g/3½oz blueberries

• 1 tsp lemon juice

• 2 tsp maple syrup

Article continues below...
Advert

1. Divide the chia seeds and soya milk between two serving bowls and stir well. Leave to soak for five minutes, stirring occasionally, until the seeds swell and thicken when stirred.

2. Meanwhile, combine the purée ingredients in a small food processor, or blitz with a hand blender.

3. Swirl a spoonful into each bowl, then arrange the banana slices on top.

Article continues below...
Advert

4. Serve.

Enjoy more Kitchen Garden reading in the monthly magazine. Click here to subscribe.

Sign-up to the Kitchen Garden Magazine Newsletter

Enter your e-mail address below to see a free digital back issue of Kitchen Garden Magazine and get regular updates straight to your inbox…

You can unsubscribe at any time.

Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.