‘Strawberries & cream’ chia breakfast recipe, from our academy’s recipe selection.
4 heaped tbsps chia seeds
250ml unsweetened almond milk
25g vanilla or coconut flavour whey or rice protein powder (optional)
1 tsp ground cinnamon
1 tsp vanilla extract
60g coconut cream (use the fat part from a tin of full fat coconut milk) 150g fresh or frozen strawberries, plus a few fresh strawberries to garnish 2 tbsps Greek yoghurt (use dairy free if preferred)
2 small sprigs fresh mint leaves (optional)
Place the chia seeds into a sealable container. Add the milk, protein powder (if using), cinnamon, and vanilla extract and stir well.
Cover and leave to stand for 30 minutes, stirring occasionally until thickened. Alternatively you can make this the night before and refrigerate overnight.
If the mixture is too runny, stir in 1 tbsp Greek yoghurt.
Place the strawberries and coconut cream in a blender jug and blend well until creamy.
Spoon half of the chia seeds into a serving glass. Add 1 tbsp Greek yoghurt, followed by half of the strawberry purée. Top with half of the strawberry slices and garnish with a sprig of fresh mint leaves (if using).
Repeat above step to create a second serving. Cover and refrigerate any leftovers for up to 2 days.