The ultimate summer breakfast. All the creamy, fruity flavours of this papaya and grapefruit chia pudding with coconut milk will remind you of your favourite ice lolly.
For the chia pudding
1 tbsp chia seeds
100ml coconut milk
For the oat crunch
30g Mornflake Scottish Jumbo Oats
60g mixed nuts (brazil, almond, walnut & cashew)
10g pumpkin seeds
2 tbsp maple syrup
1 papaya, chopped into bite size pieces
½ pink grapefruit, sliced
To make the chia pudding
Add the chia seeds to a jar; pour over the coconut milk and stir thoroughly. Seal the top and leave in the fridge overnight.
To make the oat crunch
Add the oats and chopped nuts to frying pan and toast them for 5 minutes, making sure to move them around the pan. Then pour over the maple syrup and continue to cook for 3 minutes. Remove from the heat and leave to cool.
In the morning, chop the papaya and spoon into the base of the jar. Add alternate layers of chia pudding, segments of grapefruit and more nut oat crunch.