The Ultimate Breakfast By Neill Anthony.
Neill is the resident Chef for Greybe Olive Oil, bringing their customers beautifully created dishes and pairings with a select range of delicious olive products from Greece and South Africa.
The Ultimate Breakfast
Neill Anthony
| COOKING TIME: |
15 MIN |
| SERVES: |
1 |
| FINISHING TIME: |
5 MIN |
INGREDIENTS:
| 2 CUPS |
ALMOND MILK |
| 3 CUPS |
MIXED NUTS & DRIED FRUIT |
| 1 CUP |
CHIA SEEDS |
| 1 CUP |
ROLLED OATS |
| 1 CUP |
COCONUT MILK |
| 1 TBSP |
HONEY |
| DRIZZLE |
DOLEON PREMIUM EXTRA VIRGIN OLIVE OIL |
| DRIZZLE |
WILLOW CREEK PERSIAN LIME FLAVOURED EXTRA VIRGIN OLIVE OIL |
EQUIPMENT:
| 1 |
SMALL SAUCEPAN |
| 1 |
SHARP KNIFE |
| 1 |
CUTTING BOARD |
| 1 |
SPATULA |
| 2 |
MEDIUM NON-STICK PANS |
METHOD:
- Place saucepan onto hob over medium heat
- Add coconut milk, bring to a simmer
- Add chia seeds and set aside to soak and swell (about 15 minutes)
- Place another saucepan on hob over medium heat
- Add a drizzle of Doleon Premium olive oil to toasted oats
- Pour almond milk into toasted oats (stir till cooked), set aside once done
- Place another pan over medium heat
- Add nuts and fruit to lightly toast, then set aside
- Plate oats into serving bowl
- Top with nuts and chia seeds
- Finish with a drizzle of Persian lime olive oil
