Ingredients — what you'll need
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- 8 piece Strawberries
- 2 tablespoon Spelt flakes
- 100 gram Oats
- 100 milliliter Coconut Milk
- 1 teaspoon Coconut Sugar
- 2 tablespoon Pecans (unsalted)
- 4 tablespoon Chia Seeds
Step-by-step method
At a glance
You're making creamy overnight pudding pots that need about 5 hours of soaking time for both the strawberry chia jam and the coconut oats to develop their amazing texture. Once everything's ready, you'll layer it all up in jars with fresh strawberries, pecans, and spelt flakes for a delicious no-cook breakfast that's naturally vegan and gluten-free.
1/4
Make the jam
Mash 5 strawberries with a fork until smooth, then stir in the chia seeds. Leave to sit for about 5 hours – the chia seeds will soak up the strawberry juice and turn into a lovely chia jam.
Ingredients
- 5 piece Strawberries
- 4 tablespoon Chia Seeds
2/4
Oats
Soak the oats in coconut milk, stirring in the syrup or coconut sugar as well, then leave in the fridge for about 5 hours too. The oats will soak up the milk and turn into a creamy porridge. Finely chop some of the pecans and stir them into the oats.
Ingredients
- 100 gram Oats
- 100 milliliter Coconut Milk
- 1 teaspoon Coconut Sugar
- 2 tablespoon Pecans (unsalted)
3/4
Slice the strawberries
Cut the remaining, larger strawberries into smaller pieces, ready for layering.
Ingredients
- 3 piece Strawberries
