A.m. Superfoods Bowl Recipe

1. Mix and Rest

In a medium bowl or jar, whisk together 1 cup coconut milk, 1/2 cup almond milk, 1/4 cup chia seeds, 1 tablespoon maple syrup, 1/2 teaspoon vanilla extract and a pinch of salt until evenly combined. Let sit for 5 minutes, then whisk again to break up any clumps.

2. Cover and refrigerate at least 2 hours or ideally overnight (6–8 hours) until set and pudding-like. Stir once or twice during the first 30 minutes if possible to prevent settling.

3. Cook Compote

Combine 1 cup frozen mixed berries, 1 tablespoon sugar or maple syrup, 1 teaspoon lemon juice and 2 tablespoons water in a small saucepan over medium heat. Stir to combine.

4. Bring to a gentle simmer and cook 6–8 minutes, stirring occasionally, until berries soften and the mixture thickens slightly. Smash a few berries with the back of a spoon for texture. Taste and adjust sweetness. Remove from heat and let cool to warm or room temperature.

5. Prepare & Bake

Preheat oven to 325°F (160°C). In a bowl, toss together 1 cup rolled oats, 1/4 cup sliced almonds, 2 tablespoons pumpkin seeds, 2 tablespoons shredded coconut (if using), 2 tablespoons maple syrup, 1 tablespoon melted coconut oil, 1/4 teaspoon cinnamon and a pinch of salt until evenly coated.

6. Spread mixture in an even layer on a parchment-lined baking sheet. Bake 12–16 minutes, stirring once at 8 minutes, until golden and fragrant. Watch closely the last few minutes to avoid burning. Remove from oven and let cool completely on the sheet; granola will crisp up as it cools.

7. Slice the banana and hull/slice strawberries. Combine or layer fresh strawberries, blueberries and raspberries in a small bowl or reserve for assembling the bowl.

8. Toast Bread

Toast 2 slices of whole-grain artisan bread to desired doneness using a toaster or oven (about 3–5 minutes in a 350°F oven or 2–3 minutes in a toaster, depending on setting).

9. Spread 1 tablespoon almond butter on each slice while warm. Sprinkle a light pinch (about 1/8–1/4 tsp total) of Maldon sea salt flakes over the almond butter on each slice to finish.

10. Layer the Bowl

Divide the chilled chia pudding between two serving bowls (about 1/2 cup pudding per bowl depending on thickness). Spoon 2–3 tablespoons of the cooled mixed berry compote onto each bowl (reserve extra for serving).

11. Arrange fresh banana slices and a mix of fresh strawberries, blueberries and raspberries on top of the pudding. Sprinkle 3–4 tablespoons housemade granola over each bowl, and add a small handful of sliced almonds if you like extra crunch.

12. Drizzle a little extra maple syrup over the top to taste and sprinkle toasted coconut flakes if using. Serve each bowl with a slice of almond-buttered whole-grain toast on the side.