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Seasonal Recipes to Honour Mother Nature

Inspired by local organic strawberries, this recipe creation became a fusion of “chia pudding meets overnight oats dessert style.”

This recipe is super easy and decadent and a yummy treat for a summer breakfast, lunch or brunch! I loved blending the milk with banana and cashews to make it extra thick and creamy.

Makes 2 portions

Ingredients

1.5 cups dairy free milk (coconut, almond, etc)

2 tbsp local honey or maple syrup

1/2 tsp cinnamon

Pinch of salt

Splash of vanilla

1 ripe banana

2 tbsp whole cashews

1/4 cup chia seeds

1/2 cup of your favourite granola or 1/3 cup of rolled oats and 2 tbsp of pecan pieces

1 cup strawberries, diced

Method

Blend together milk, cinnamon, honey, salt, vanilla, banana and cashews until smooth.

Mix in a bowl with chia, granola and strawberries and mix well.

Place in one glass storage container or divide the 2 portions into medium sized mason jars.

Place in the fridge for 1 hour or overnight!

Optionally, top with shredded coconut, bee pollen, dried fruit, or cacao nibs.

Simple and classic. Enjoy with banana oat milk, or your favourite non dairy beverage. Top with additional fixings like coconut flakes, ground flax, chia or fresh fruit.

Ingredients

2 cups rolled oats

1⁄2 cup pecans or almonds

1/2 cup mixed dried fruit such as cranberries, raisins, figs, prunes, apricots, peaches, cherries

1/3 cup sunflower or pumpkin seeds

2 tsp cinnamon

1⁄2 tsp nutmeg

1/4 tsp salt

1⁄2 cup maple syrup, or liquid sweetener like agave. It’s best not to bake with honey

1/4 cup coconut oil

1 tbsp fresh ginger, grated

1 tsp vanilla extract

Instructions

PREHEAT oven to 275° F. Line Baking sheet with parchment paper. IN A LARGE BOWL, combine oats, pecans, cranberries, raisins, sunflower seeds, cinnamon, nutmeg and sea salt. IN A SEPARATE BOWL, combine maple syrup, ginger, coconut oil and vanilla. ADD maple syrup mixture to oat mixture and combine well. SPREAD granola in a thin layer on baking sheet. Bake for 1 hour, stirring every 20 minutes to prevent burning. Cool completely and store for up to a week in an airtight container.