You’ll remember I was coffee-soaking oats for
breakfast a while back. I still do that. It’s still delicious. You should still
do it. (And incidentally, with these colder Autumn mornings, you should cook your oats in coffee). But my feeds were full of chia puddings, and so was my pantry so I
thought I would just slightly alter my work breakfast of choice. Our mango tree
was amazingly prolific this season. At final count we got 56 (!!)
mangoes, so I knew that this would be an ingredient. Mango and coffee match
really well even though at first thought they might seem odd together – the
smoky bitterness of the coffee complements the sweetness of the mango. The
ginger and cinnamon just round out the flavours and create quite a complex
flavour profile. I don’t have a lot of sweet foods in my diet – I naturally
crave salt – so the sweetness of the ripe mangoes was sweet enough for me. But
feel free to add honey or maple syrup to sweeten things up.
I also eat mine with plain greek yoghurt for
the same reason, substitute with a sweeter style yoghurt, or even cream or
coconut cream for a more decadent breakfast. And finally, you can substitute
whatever crunchy add-ons you have. I’m currently addicted to bee pollen. I
first had it when I went to Germany around 16 years ago and am so glad it’s
fairly readily available here now. I often just sprinkle some on nut butters on
fruit toast, or on top of smoothies. Divine
(one serve)
¼ cup chia seeds
1/3 cup cold-brewed coffee1 mango, finely diced
¼ tsp cinnamon
¼ tsp ginger
Dollop greek yoghurt to serve
Toasted walnuts, coconut and bee pollen to serve
Mix the chia seeds, ginger and cinnamon (I shake it in a jar). Add the coffee and mango, stir well. Leave to sit at least 15-30 minutes for the chia seeds to swell. Add more coffee if it looks like some of the seeds didn’t turn gel-y. (I usually make this before bed and take it to work in the morning)
Serve with yoghurt drizzled
with your crunchy add ons
