BLUEBERRY FIG CHIA PORRIDGE WITH COCONUT CRUNCH

This blueberry chia pudding with figs, hazlenuts and of course my favourite coconut crunch is loaded with antioxidants, vitamins and protein. The best of both worlds when it comes to breakfast choices.

Often we believe that cereal grains are the way to go (and the only “healthy” thing to eat) for breakfast. But it’s totally possible to eat a healthy, nourishing, vibrant breakfast that doesn’t include any cereal grains – that’s 100% gluten and grain-free, but still has that crunch, especially when adding @cocobynuco crunch. Made from coconut flesh and totally grain-free.

Make breakfast packed with more vitamins, minerals and nutrients than you’d ever get from your former breakfast options

INGREDIENTS:

Chia Layer:

1 Cup full fat coconut milk

1/4 Cup chia seeds

1/2 Cup blueberries (fresh)

1/3 Cup dehydrated blueberries

1 Fresh fig

1 Tbsp Coconut crunch @cocobynuco

1/3 Cup

1 Tsp monk fruit syrup

1 Tsp vanilla extract

Coconut yoghurt layer:

1/2 Cup coconut yoghurt

1 Serv Nuzest Smooth Vanilla Clean Lean Protein

Dash of nut milk

METHOD:

For the chia layer:

Set aside the chia seeds in half a cup of coconut milk.

Using the other half of coconut milk to add all the other ingredients, blending it slightly into a chunky mixture.

Once done, add the chia mixture to it. Once mixed. Pop into your overnight jars, cover and leave overnight in the fridge.

The next morning blend your coconut yoghurt mixture and use as a topping over the chia porridge. And of course some added crunch @cocobynuco along with fresh figs.