OVERNIGHT CHIA AND COCONUT PUDDING WITH SAUTÉED BANANA

So many people fall back on cereals for breakfast, but they’re usually laden with sugar and won’t keep you full or happy until lunchtime. This is a great alternative breakfast option that will pack your body with healthy fuel for the day ahead. Sleep is a time machine to breakfast – I often go to sleep dreaming of this after making it for the following morning.

50g chia seeds

30g coconut yoghurt

200ml almond milk

½ tsp ground cinnamon

½ tsp ground nutmeg

1 tbsp desiccated coconut (optional)

1 tsp manuka honey

1 banana

1 tbsp Lucy Bee coconut oil

1 tbsp pomegranate seeds

SERVES 2 GENEROUSLY, OR 4 SMALL SERVINGS

Put the chia seeds, coconut yoghurt and almond milk into a small bowl. Stir in the cinnamon, nutmeg, desiccated coconut, if using, and honey, then pour into two (or four) bowls or glasses and leave to set in the fridge overnight.

When ready to serve, slice the banana about 2cm thick. Sauté in a frying pan with coconut oil over a high heat for 1–2 minutes or until caramelised.

Spoon banana slices on top of each chilled pudding and then scatter over a handful pomegranate seeds.

VARIATION

Instead of banana, sauté chopped apple in coconut oil that has been infused with cloves: Heat the oil gently in a pan and add 4 cloves. After a couple of minutes the clove aroma will be released. Remove the cloves from the pan and add the chopped apple to sauté.