Prep time: 5 minutes
Cook time: 10 minutes
Total time: 2 hours (including soaking)
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- 1 tablespoon chia seeds
- ½ cup milk (or almond or coconut milk)
- ½ cup apple juice
- ¼ teaspoon ground cinnamon
- ½ tablespoon sesame seeds
- 1 tablespoon pumpkin seeds
- 1 tablespoon sunflower seeds
- 1 tablespoon shredded coconut
- 1 tablespoon linseeds
- 2 tablespoons almonds, flaked or slivered
- 2 tablespoons cranberries or goji berries
- 2 medjool dates, seeded and chopped
- ½ apple, grated (optional)
- 1 teaspoon honey or maple syrup (or to taste)
- 2 tablespoons Greek yoghurt
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- Preheat oven to 200ºC.
- On a lined oven tray, mix sesame seeds, pumpkin seeds, sunflower seeds, shredded coconut, linseeds and almonds. Toast in oven for 8-10 minutes. Keep an eye on it to make sure nothing is burning. Remove and allow to cool for 5 minutes.
- In a jar or container with a lid, mix together the chia seeds, milk, apple juice and cinnamon. Set aside.
- Stir toasted seeds and nuts into the chia seed mixture, together with cranberries and dates. Add the lid to the container and pop in the fridge for a couple of hours or overnight.
- When ready to eat, mix through the grated apple, honey and yoghurt. Feel free to top with berries or other seasonal fruit.
- This will keep in the fridge for up to 5 days so make a big batch and enjoy throughout the week.
- Feel free to replace the apple juice with milk, just make sure you have 1 cup liquid in total.
* * *
Tip: You can skip the toasting of the nuts and seeds and just stir through all the ingredients with the chia seeds at the beginning. I prefer the toasted flavour, but it’s still great without toasting.
Tip: For a slightly different flavour, leave out the grated apple and add 1 teaspoon of orange zest instead.
Tip: Try a range of different dried fruits including diced dried apricots, sultanas or currents. If you add more dried fruit, add a bit more milk or apple juice as they soak up the liquid.
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Peninsula Kids – Autumn 2019