Two of our favorite (quickie) breakfast options combined into one?! YOU HEARD IT RIGHT. Chia seed pudding is one of our go-to morning fuel options. It’s super easy to make, and can be fancied-up in lots of ways (you gotta try our Coconut Mango Chia Seed Pudding, and Mango Kiwi versions). Our other brekkie favorite? Good ol’ fashioned toast- loaded up with jams, avocado, and all other spreads. This Chia Jam on Toast recipe is quick, and satisfies your sweet + salty cravings, at any hour of the day.
Recipe courtesy of by CHLOE. contributor and in-house nutritionist at PRESS, Lily Soutter.
Add chia seeds, beetroot powder, PRESS “Orchard 1” juice into a bowl and stir for 5 minutes.
For softer chia seeds, transfer into jar and let sit for 2 hours in the refrigerator.
Toast seedy, wholegrain bread.
Dollop coconut yoghurt on top of toast.
Top with chia jam, to taste.
NOTES + SERVINGS
Chia Jam leftovers can be stored in an air-tight container, for up to 3 days in the refrigerator.