Protein-packed chia & flaxseed breakfast pot with homemade almond & pumpkin seed butter
Out with the porridge, in with this overnight chia & flax breakfast pot - a perfect post-workout, grab n' go protein punch for these warmer days. Chia and flaxseed are both a brilliant source of high-quality protein, omega 3 and fibre, making this a balanced and delicious start to the day. Top with a generous dollop of almond and pumpkin seed butter. This also makes a great afternoon snack - if you're a chocolate lover, add 1 tbsp cacao powder for a tasty but nourishing treat.
Servings: 1 pot Time: 5 minute prep – overnight
Ingredients
| Breakfast Pot: 2 tbsp chia seeds 2 tbsp ground flax 2 tbsp coconut yoghurt or live Greek yoghurt 140ml plant-based milk 1 tsp cinnamon 1 tsp ground ginger 1cm grated ginger root 1-2 tsp agave/maple syrupHomemade Almond & Pumpkin Seed Butter 1 cup almonds 1 cup pumpkin seeds 1 tsp cinnamon 1-2 tsp coconut oil (optional – to loosen if need be) |
Topping Ideas: homemade almond & cashew butter fresh berries chopped banana dried figs walnuts, pumpkin seeds, sunflower seeds coconut flakes cacao nibsAlternatives: walnuts, cashews, hazelnuts, pecans, macadamias sunflower seeds, sesame seeds, hemp seeds ground ginger, ground nutmeg. |
Method
1. Simply add all of the ingredients to a small jar and combine thoroughly with a spoon.
2.Fasten the lid and leave in the fridge overnight, or for at least 30 minutes if you forget to make it the night before.
3.Enjoy the following morning with your toppings of choice – highly recommend a big dollop of homemade nut butter.
4.Preheat oven to 180C fan.
5.Spread out your chosen nuts & seeds on a baking tray and roast for approx. 8-10 minutes until golden but not burnt. Keep an eye as they turn quickly. Remove from oven and leave to cool completely.
6. Add to a food processor or high-speed blender with any spices and leave to work its magic. This can take up to 15 minutes so be patient! You will need to scrape down the sides every 5 minutes or so.
7.If the mixture is being stubborn, add 1-2 tsp coconut oil to loosen.
8.Once smooth and creamy, you’re all done. Pour into an airtight jar and keep in the fridge for up to 2 weeks (trust me it won’t last that long.)
