Occasional stories, food and travel inspiration

Occasional stories, food and travel inspiration

Chia Bowls with Spiced Mead Berries

This recipe came about when I offered to make a dish for a weekend brunch at my BFF’s a couple of months ago. With four kids in the house that morning — my young niece and nephew had slept over the night before — the last thing I felt like doing was cooking something complicated.

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So as soon as I got up that morning I mixed a cup of white chia seeds with some milk, vanilla bean extract, vino cotto and honey. I then simmered berries with spiced mead and orange juice for a few minutes before leaving the mixture to cool.

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Next, I ran around the house getting four kids fed, dressed, packed and into the car. After the usual arguments about what everyone was wearing — my 5YO is as maddeningly stubborn as his sister — we left the house and were on our way.

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Once we arrived at my friend’s home I borrowed plastic bowls and spooned the chia mixture and stewed fruit into them. As we caught up on each other’s news and the kids rampaged around the place I chopped up some fresh fruit and added it to the chia bowls.

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And that was it. Too easy, right? You can totally do this. With or without rampaging kids in the background.

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Chia Bowls with Spiced Mead Berries
 
Author: 
Recipe type: Breakfast or Dessert
Cuisine: Australian
Prep time: 
Cook time: 
Total time: 
A super easy dish suitable for breakfast or dessert
Ingredients
  • INGREDIENTS
  • 1 cup white chia seeds
  • 1.5 cup milk (I used a mixture of cow's milk and soy milk)
  • 1 teaspoon vanilla bean extract
  • 1 tablespoon vino cotto
  • 2 tablespoons honey (or to taste)
  • 1 packet mixed frozen berries
  • 3 tablespoon spiced mead
  • 1.5 tablespoons orange juice
  • Fresh fruit - a few figs or a punnet of strawberries, raspberries or blueberries
  • A few roasted and salted pistachios, shelled and roughly chopped (optional)
Instructions
  1. In a medium bowl, mix chia seeds with milk, vanilla, vino cotto and honey until thoroughly combined.
  2. Cover and leave overnight in the fridge.
  3. In a small saucepan mix berries with mead and orange juice. Cook over a medium heat for 8 minutes and then leave to cool.
  4. To assemble, wash, hull and dice the strawberries and wash the blueberries.
  5. Spoon a few tablespoons of chia into a bowl and then top with a few tablespoons of stewed fruit and fresh fruit.
  6. Garnish with pistachios if desired.
Notes
If you leave the chia mixture for a while (or overnight) and the mixture becomes too thick simply whisk in some extra milk before adding the fruit.

 

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  • http://www.mykitchenstories.com.au/ My Kitchen Stories

    Too gorgeous!

    • http://www.hungryaustralian.com/ The Hungry Australian

      Thank you, Tanya! :D

  • http://www.kettleskitchen.co.uk Holly Kettle

    Beautiful photography x

    kettleskitchen.co.uk

    • http://www.hungryaustralian.com/ The Hungry Australian

      Thanks, Holly :D

  • G’day Souffle’

    Oh, I just bought some chia seeds (black ones) to try and was looking for a recipe- thanks to your recipe, I can fire up and get going!

    • http://www.hungryaustralian.com/ The Hungry Australian

      That’s great, Frances. They’re so easy to work with and great to add to smoothies and yoghurt etc. Enjoy playing with them :D

  • http://www.veryhungrynomads.com VeryHungryNomads

    Love this! Have been looking for recipe to use chia seeds, so this comes super handy.

    • http://hungryaustralian.com Christina Soong

      Thanks! Glad to hear it – enjoy cooking with chia :)

    • http://www.hungryaustralian.com/ The Hungry Australian

      Thank you! Hope you enjoy it :D

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