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Maple cinnamon chia bowl - soft chia pudding, juicy persimmon and pomegranate, crunchy nuts - festive looking, and nutritios, this is the perfect seasonal breakfast. | www.viktoriastable.com

Maple cinnamon chia bowl with persimon and pomegranate

Maple cinnamon chia bowl - soft chia pudding, juicy persimmon and pomegranate, crunchy nuts - festive looking, and nutritious, this is the perfect seasonal breakfast.
Course Breakfast / Dessert
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 321 kcal
Author Viktoria

Ingredients

  • 1 can (400 ml) light coconut milk
  • 3/4 tsp cinnamon
  • 2 Tbs maple syrup
  • 1 tsp vanilla extract
  • 4 Tbs chia seeds
  • 1 pomegranate
  • 2 persimons

For the nut brittle:

  • 1/4 cup slivered almonds
  • 2 Tbs sugar
  • 1/2 Tbs coconut oil
  • pinch of salt

Instructions

  1. In a large bowl, mix the coconut milk with the maple syrup, vanilla extract, and cinnamon until blended well.
  2. Add the chia seeds, mix and leave in the fridge for at least an hour, preferably overnight.
  3. When ready to serve, peel and chop the persimmon into small dice.
  4. Remove the pomegranate seeds - see how here.
  5. In a dry pan, heat the 2 Tbs of sugar until it begins to caramelize, add the coconut oil, a pinch of salt, and the slivered almonds. Give it a quick stir, remove from heat, and transfer to a parchment paper to cool down.
  6. Assemble the bowls by alternating layers of fruit and chia pudding, with the caramelized nut brittle in between. finish with fruit and top with more nuts.
  7. Serve chilled.