Jamie Magazine
By Jamie Oliver
20 mins
Not Too Tricky
makes 4
About the recipe
The beauty of this breakfast is that all the prep takes place the night before, so you can enjoy a speedy, healthy start to the day – grab a spoon and dig in.
Recipe From
Ingredients
1 ripe mango
3 ripe passion fruits
80ml coconut milk
40g chia seeds
1 lime
40g mixed nuts and seeds
50g jumbo oats
1 tablespoon runny honey
250g frozen berries
1 slice of wholemeal bread
100g natural or soy yoghurt
300g mixed fresh fruits, such as cherries, blueberries, apricots, pineapple
Top Tip
Boost your intake of protein and fibre, and satisfy your appetite until lunchtime. Chia seeds are also high in magnesium, to strengthen bones and teeth.
Method
- The night before you want to eat this, peel and destone 1 ripe mango, cutting the flesh into chunks. Add to a blender, then halve and scoop in the flesh of 1 passion fruit, pour in 80ml of coconut milk and blitz to a pulp.
- Tip the pulp into a bowl and stir in 40g of chia seeds, finely grate in the zest from 1 lime and squeeze in half the juice.
- Divide the mixture between glasses or jars, cover and leave in the fridge overnight.
- Place a large frying pan over a medium heat. Roughly chop 40g of mixed nuts and seeds add to the frying pan along with 50g of oats. Toast for a few minutes, or until golden and fragrant.
- Tip the oats, nuts and seeds into a bowl, drizzle over 1 tablespoon of runny honey, then mix to coat. Allow to cool, then cover and leave overnight.
- In the morning, place 250g of frozen berries in a food processor, tear in 1 slice of wholemeal bread and add 50g of yoghurt. Blitz until everything has come together into a rough ice cream.
- Take the glasses out of the fridge, divide the blitzed ice cream over the top (using a piping bag, if you like), add a dollop of yoghurt and sprinkle over the sticky oats.
- Slice the 2 remaining passion fruits in half and pop one on the top of each sundae, along with the rest of your chosen fresh fruit.
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