CHIA BREAKFAST BOWL - Kitchen Garden Magazine

A tasty summer alternative to porridge, with seasonal berries.

SERVES 2 | Preparation time: 10 minutes

• 50g/1½oz chia seeds

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• 200ml/7fl oz soya milk

• 1 banana, sliced

FOR THE BLUEBERRY PURÉE

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• 100g/3½oz blueberries

• 1 tsp lemon juice

• 2 tsp maple syrup

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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.

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4. Serve.

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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.