Hello from baby-land! It’s a busy place, but I so want to get back to sharing with you all again. This mango chia oatmeal is one that I came up with at the tail end of last summer, and I just remembered about it this week. Since it’s been so beautifully hot here in England lately, I thought it was fate, and definitely, time to share this fruity, summery vegan breakfast dish of layered mango oatmeal and chia pudding.
I know it’s been a long, long time since I posted. It turns out growing twins is quite tricky! Especially when combined with working full time nearly an hour away from home, and moving said home. There was a lot of hospital visits and some hospital stays. Many afternoons where I wanted to sleep at my desk, and very early nights which involved me desperately trying to sleep, but not being able to because of… a long list of boring, pregnancy-related reasons.
I admit, being a new mum to two tiny preemies isn’t exactly a cakewalk, either. But, they’re eight weeks old now (two, corrected) and we’re starting to find a (very) rough rhythm to our days. It involves lots of screaming, nappy changes, and more screaming. However, I’d really like to try and share more tasty, vegan recipes with you again! And probably add the odd baby-related post. Not many, but a few. Personally, I found there to be a lack of easy-to-find, UK-based vegan pregnancy and baby advice.
What are the benefits of chia seeds?
These nutritious powerhouses have several headline draws, including:
- High in Omega-3
- High in calcium
- High in fibre
- Good protein source
The combination of a high protein percentage (I believe it’s about 14%!) with the fibre content means that a meal containing a portion of chia seeds is likely to keep you feeling satiated for longer than something less nutritious (like a slice of thin, white bread for example).
Looking for more gluten free, vegan breakfast recipes?
- Healthy Strawberry Cheesecake Oatmeal (gluten free)
- Healthy Chocolate Oatmeal (gluten free)
- Vegan Homemade Granola (sugar free, gluten free)
- Neapolitan Chia Seed Pudding (gluten free)
Mango Chia Oatmeal
- 2 tbsp ~30g chia seeds
- ⅔ cup ~160ml + 2 tbsp water divided
- 8 tbsp coconut milk divided
- ⅓ cup ~30g oats
- ⅛ tsp cinnamon
- Pinch salt
- ½ cup ~120ml mango puree
- First, prepare the chia pudding. Mix the chia seeds, 5 tbsp coconut milk and 2 tbsp water in a small dish. Cover and place in the fridge overnight, or for a minimum of four hours.
- In the morning, or whenever you're ready to make the dish, mix the oats, salt and cinnamon and 2/3 cup of water in a bowl and microwave for 1 minute.
- Stir. Add the remaining 3 tbsp coconut milk, then microwave for another 30 seconds - 1 minute, or until it has reached your desired consistency.
- Remove the chia pudding from the fridge - add a little more milk if it's too thick - then layer the three components in a dish. I like to start with mango puree, then add some oatmeal, then chia pudding and repeat.
- * Time shown excludes setting time
- ** Nutritional values calculated with Alpro coconut milk