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Weekday breakfasts for me are usually two bleary minutes before I run out of the door. If you take time over breakfast, good for you. I certainly do when time is on my side. When it’s not, I get clever and make this super quick muesli the night before.
I add chia seeds because they give a rich creaminess – if you don’t want to add chia, just don’t add as much milk.
- 100 g oats
- 2 tablespoons white chia seeds
- 1 tablespoon pumpkin seeds
- 350 ml milk, of your choice (I use almond or coconut)
- 1 tablespoon maple syrup
- a dash of all-natural vanilla extract
- a squeeze of lemon juice
- 2 ripe pears
- 1 pinch of ground cinnamon
- a small handful of dried sour cherries, or cranberries
- The night before, put the oats, chia seeds and pumpkin seeds into a bowl or container, pour the milk over and add the maple syrup, vanilla and lemon juice. Mix well, then cover and pop into the fridge overnight.
- In the morning, chop the pears into little chunks, sprinkle in the cinnamon and add the sour cherries and either layer them up with the oats and seeds in a glass or bowl, or just run out of the door with everything in a little container.
A note on chia seeds: these amazing little seeds boost the nutritional value of the breakfast tenfold. They look a bit like poppy seeds and come in a variety of colours: black, white and grey. I use the white ones here. You’ll find them in health food shops and in big supermarkets beside the nuts and seeds. Chia seeds were the food of choice of Aztec and Mayan warriors, and a single tablespoon would keep them going for 24 hours. They are high in protein, so they’re perfect for breakfast time. I use them in smoothies and in baking.
All images and content from http: Jamie Oliver