Coconut and peanut breakfast

muesli:
100 g wholegrain oat flakes
80 g millet flakes
2 tsp organic peanut butter
vanilla powder to taste
30 ml maple syrup or honey
50 g organic peanuts
15 g golden flax seeds
20 g cacao beans
20 g sweetened coconut flakes

pudding (2‒4 servings):
150 ml coconut milk
150 ml coconut water
10 g chia seeds
15 g golden flax seeds, lightly crushed

Prepare

In a blender, place the oats and millet flakes and process to a fine crumble. Transfer to a bowl, add peanut butter, syrup or honey, and vanilla powder, and mix.

Preheat the oven to 190°. Line a baking tray with parchmentand pour on the processed flakes and level out to a uniform thickeness. Bake for 20 minutes until evenly browned, occasionally checking and stirring so the flakes on the edges of the pan do not burn. When the flakes are golden, remove and cool completely. Meanwhile, toast peanuts on a pan. When done, remove from the pan and rub off the skins.

Chop half the peanuts, and crush the remainder in a mortar and pestle. Slightly crush or process flax seeds – that will make them easier to digest. Add nuts, flax seeds, cacao beans, and coconut flakes to the browned flakes and mix. This amount of muesli will be enough for several breakfasts.

To make the chia pudding, mix coconut milk and water until smooth. If the coconut milk is lumpy, process in a blender. Add the liquid to the chia and flax seeds, mix, and refrigerate in a covered bowl to swell. It is best to do this in the evening, but if you don’t have that much time, 3 h will do.

Serve the pudding in a dish, sprinkling muesli and berries (if desired and if you have them) on top.

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s