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Ingredients

125g (1 1/3 cups) rolled oats
55g (1/3 cup) white chia seeds
2 tablespoons raw cacao powder or dark cocoa powder
750ml (3 cups) milk
2 tablespoons maple syrup
1 teaspoon vanilla extract
25g (1/3 cup) dried coconut chips
1 tablespoon pistachio kernels
260g (1 cup) vanilla yoghurt
2 figs, cut into wedges
12 strawberries, halved
24 raspberries, halved
Beetroot powder, to dust (optional)
Fresh mint leaves, to serve
Edible flowers (optional), to serve

Method

Step 1 Place the oats, chia seeds and cacao or cocoa powder in a bowl. Add the milk, maple syrup and vanilla and stir to combine. Cover with plastic wrap and place in the fridge overnight to soak.
Step 2 Place coconut chips in a frying pan over medium heat. Cook, stirring, for 1 minute or until toasted. Transfer to a plate. Add the pistachios to the pan. Cook, stirring, for 2 minutes or until toasted. Transfer to a plate. Set aside to cool. Chop pistachios.
Step 3 Divide the oat mixture among serving bowls. Top with yoghurt, figs, strawberries, raspberries, coconut chips and pistachios. Dust yoghurt lightly with beetroot powder, if using. Sprinkle with mint leaves and edible flowers, if you like.

Choc chia and oat breakfast bowl

How to make Choc chia and oat breakfast bowl

Ingredients

Method