Although this dish looks and tastes like a dessert, in reality, it can be both an after-dinner treat or a nutritionally dependable breakfast. It’s loaded with superfood chia seeds, which expand by nine times when in water (keeping you fuller for longer); they’re antioxidant rich, a source of protein and healthy fats and are great for the hair, skin and nails.
- 1∕2 a ripe mango or papaya, seeds or stone removed, peeled and diced
- 1 tbsp of chia seeds
- 2 tbsps of jumbo porridge oats
- 2 tbsps of flaked almonds
- 8 tbsps of unsweetened coconut or plain live yogurt
- A few blueberries
- A pinch of ground cinnamon, to serve
- Put three-quarters of the papaya or mango in a small blender with 2–3 tablespoons of water and blend until smooth.
- Pour the purée into a bowl and gently stir in the chia seeds. Leave the chia seeds to swell and thicken the purée for at least an hour, or preferably overnight in the fridge.
- Meanwhile, put the oats and almonds in a large, dry frying pan and toast them over a medium-low heat for 2–3 minutes, tossing the pan frequently, until they smell toasted and start to colour.
- Tip them onto a plate and leave them to cool. Divide half the oat mixture between two glasses or small bowls, spoon over the papaya or mango mixture and the yogurt. Just before serving, top with the remaining diced papaya or mango, the blueberries, the remaining toasted oat mixture and finally a sprinkling of cinnamon.
Recipe courtesy of Fit in 3: The Scandi Plan: How to Eat Well, Train Smart and Enjoy Life The Swedish Way by Faya Nilsson (Sphere, £16.99)