These make a great start to the day! You can make enough for two days at a time and enjoy for a snack as well as breakfast. They're also a good make-ahead dessert.
- 2 cups almond milk
- 1 cup chia seeds
- 1 tsp vanilla extract
- 1 tsp ground cinnamon, plus extra for sprinkling
- 2 cups black coffee
- 2 tbsp cocoa powder
- 1 tbsp (20ml) maple syrup
- 2 small ripe bananas, mashed
- ½ cup reduced-fat natural yoghurt (or dairy-free yoghurt)
- 4 pitted prunes, chopped
- 3 tbsp whole almonds, chopped
- 2 oranges, cut into segments, pith removed
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 8 hours, or overnight
Place almond milk, chia seeds, vanilla, cinnamon, coffee, cocoa, maple syrup and banana in a bowl and stir well to combine. Put bowl in fridge and leave overnight.
In the morning, divide chia mixture between eight small glasses. Top with yoghurt and sprinkle with chopped prunes, almonds and orange segments.