20-Minute Warm Apple & Chia Breakfast Bowls with Almonds

Ingredients

• 450ml unsweetened soya drink, such as Rude Health Organic Soya Drink, plus a splash if needed
• 50g Organic Chia Seeds
• 30g Organic Unblanched Almonds, roughly chopped
• 2 sweet eating apples, cored and cut into 1cm pieces, skin left on
• 3 tbsp water, plus a splash if needed
• ½ tsp Organic Ceylon Cinnamon Powder

Method

1. Cook the chia Put the soya drink and chia seeds into a small saucepan and whisk thoroughly. Warm over a medium-low heat until steaming, then cook very gently for 5 minutes, stirring often and scraping the base. Avoid a rolling boil. Take off the heat and leave for 5 minutes, stirring once halfway through, until the seeds are hydrated and the mixture is creamy.
2. Toast the almonds While the chia warms, put the chopped almonds into a dry frying pan over a medium heat. Toast for 2–3 minutes, shaking the pan, until fragrant and lightly golden. Tip onto a plate.
3. Cook the apples Add the apple pieces, water and cinnamon to the same frying pan. Cover and cook over a medium-low heat for 7–8 minutes, stirring once or twice, until just tender. Add a splash more water if the pan dries out; the apples should soften rather than catch.
4. Bring it together Stir the chia well, loosening with a little more soya drink if you prefer a softer consistency. Divide between two bowls and top with the warm apples and toasted almonds. Serve straight away.

A couple of swaps

Ripe pears work well in place of apples; check them after 5 minutes as they soften quickly. For a creamier bowl, stir in a spoonful of plain yoghurt just before serving. Dairy yoghurt adds milk as an allergen.

Keeping the rest

Keep the cooled chia and apples in separate covered containers in the fridge for up to 2 days. Keep the toasted almonds separately so they stay crunchy. Reheat the chia gently with a splash of soya drink, stirring until piping hot throughout, and add the toppings just before serving.