Blueberry, Chia and Almond Breakfast Bowl
Chia soaked overnight in almond milk, with raw blueberries, toasted almonds and a spoon of live yoghurt.
- 40 g chia seeds
- 300 ml almond milk
- 150 g blueberries
- 20 g flaked almonds
- 120 g natural yoghurt
- ½ tsp ground cinnamon
- 1 tsp maple syrup
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →The night before
- Step 1
Stir the chia seeds, almond milk and cinnamon together in a jar. Leave covered in the fridge overnight, or at least 4 hours, until thick.
In the morning
- Step 1
Toast the flaked almonds in a dry pan over low heat for 2 minutes, watching them the whole time, then tip them straight out of the pan.
- Step 2
Spoon the chia into two bowls. Top with the yoghurt, the raw blueberries and the almonds.
- Step 3
Drizzle with the maple syrup. Nothing here is cooked hard, which is how the berries keep what they are here for.
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