Ingredients:
- 1 cup whole oats
- 8 dried dates – finely diced
- 2 tablespoons BioBalance Certified Organic Chia Seeds
- 1 1/2 cups coconut cream
- 2 cups water
- pinch cinnamon
- pinch nutmeg
- 1 teaspoon good quality vanilla essence
- 1/4 cup sultanas
Directions:
The night before: Place oats in a large bowl of water and leave to soak overnight.
In the morning: Combine the chia seeds with 1/2 cup of coconut cream. Stir well and set aside for 15 – 20 minutes until swollen and the consistency is thick. (This step can be done the night before)
Drain and rinse the oats well using a sieve. Place in a medium saucepan along with the water, remaining coconut cream, sultanas, vanilla, spices and dates. Bring to boil before to reducing to simmer for 10-15 minutes. Stir regularly and add additional water or coconut cream if the pot becomes too dry.
Leave to cool slightly before stirring through the chia pudding.
Serve with sliced banana or whatever toppings take your fancy.
Tip: if using this over a couple of mornings, store the chia pudding component and the porridge separate until serving. Avoid heating the chia to preserve it’s goodness
This was created by Kelly Gibney, a freelance food writer, stylist and photographer based in Auckland. For more articles & recipes that involve wholesome real food, check out her blog: bonniedelicious.com
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"8 dried dates – finely diced",
"2 tablespoons BioBalance Certified Organic Chia Seeds",
"1 1/2 cups coconut cream",
"2 cups water",
"pinch cinnamon",
"pinch nutmeg",
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"Leave to cool slightly before stirring through the chia pudding.",
"Serve with sliced banana or whatever toppings take your fancy."
],
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