Pineapple Vegan Breakfast Bowl
Fresh, unadulterated seasonal fruit will always be the best choice for a healthy, simple breakfast. Full of fruits, nuts, and with gluten free oats, this is not only nourishing but also delicious. Sprinkle your favorite nut butter over this Breakfast Bowl and be energized for the day.
Ingredients (serves 2)
1 cup almond milk unsweetened
3 tbsp chia seeds
1 large pineapple sliced down center
2 Ataulfo mangoes peeled and diced
2 Bananas sliced
4 tbsp nut butter (almond, sunflower, etc...)
Prepare your chia pudding. In a jar with a lid put the chia seeds and almond milk. Mix together or shake the jar to mix together. Leave in fridge over night to thicken into pudding texture.
Slice the pineapple down the center. Cut the pineapple away from the pineapple shells, to use as 2 bowls. Then dice the pineapple into small pieces about 1 cup is used for the recipe.
Place the chia pudding in the bottom of the pineapple shells.
Layer the diced mangoes, bananas and pineapple on top of chia pudding in alternating rows.
Sprinkle with oats & shredded coconuts.
Contributed by Karine Allouche Salanon.