Breakfast

My first attempt to make chia pudding was a couple of years back, and it was a big failure. With only two ingredients, you probably wonder how it’s possible to mess it up? Well try adding quinoa instead of chia…

My second attempt turned out so much better. Before bedtime last night, I prepared a bowl with coconut milk and chia seeds and placed it in the fridge. I went to brush my teeth, clean my face and put on some night cream, before going back to the fridge to stir around the pudding one last time. Then I went to bed, slept for 8 hours, woke up and ran to the fridge, eager to see what had happened overnight. Yay! Chia pudding! In my fridge!

Notes:

The full fat coconut milk makes the texture very creamy, almost like Greek yogurt, but if you want a lighter option, use light coconut milk.

I made another batch with almond milk over lunch, and it also works, but tastes a bit meh. Maybe a few drops of vanilla essence would help?

This chia pudding is unsweetened, but you can add stevia or honey if you have a sweet tooth. I like my chia pudding with passion fruit and fresh raspberries, but the possibilities are endless, so go for whatever topping you feel like.

And what’s for lunch? How about a salad with seared tuna, mango and avocado?

Recipe: Chia pudding with coconut milk

Recipe by 2 Hungry Birds – Sanne Course: Breakfast, Dessert

Servings

1

serving

This chia pudding is unsweetened, but you can add stevia or honey if you have a sweet tooth. I like my chia pudding with passion fruit and fresh raspberries, but the possibilities are endless, so go for whatever topping you feel like.

Ingredients

• ¼ cup ¼ (0.6 dl) chia seeds

• 1 cup 1 (2.5 dl) full fat coconut milk (the canned one. Same as you use for making Thai curries)

• Raspberries and fresh fruit of your choice

Directions

• Mix the chia seeds and the coconut milk in a bowl and leave overnight (or for a couple of hours) in the fridge.
• Eat with fresh raspberries and passion fruit.

Kick-start your morning with a delicious twist on a classic dessert! Who says you can’t have a banana split for breakfast? We’ve taken this beloved treat and turned it into a nutritious, energizing breakfast dish. Packed with fruit, yogurt, and a sprinkle of chocolate, this Breakfast Banana Split is a delightful way to satisfy your sweet tooth while fueling your day. Easy to make and even easier to devour, let’s embark on a culinary adventure that promises a bright and tasty morning!

Notes

You can customize this recipe with other fruits or nuts as you prefer.

For a dairy-free version, substitute Greek yogurt with a plant-based alternative.

If you want a little extra sweetness, consider drizzling a small amount of honey or maple syrup on top.

We are using the nut free granola from Hungry Bird Eats, but you can use any granola of your choice.

Recipe: Breakfast Banana Split

Recipe by 2 Hungry Birds Course: Breakfast, Dessert

Servings

1

serving

Who says you can’t have a banana split for breakfast? We’ve taken this beloved treat and turned it into a nutritious, energizing breakfast dish. Packed with fruit, yogurt, and a sprinkle of chocolate, this Breakfast Banana Split is a delightful way to satisfy your sweet tooth while fueling your day.

Ingredients

• 1 1 banana

• 3 tablespoons 3 yogurt

• 1 teaspoon 1 chopped chocolate

• ½ ½ peach, sliced

• 1-2 tablespoons 1-2 granola

• 5 5 raspberries

Directions

• Peel and halve the banana: Cut the banana in half lengthwise and lay the two halves on a plate or in a shallow bowl.
• Add the Greek yogurt: Spoon 3 tablespoons of Greek yogurt between the banana halves, creating a bed for the rest of your ingredients.
• Add the peach: Dice the peach and add it on top of the yogurt. You can slice the other half of the peach and use it for decoration.
• Sprinkle with Granola: Add 1-2 tablespoons of granola on top of the yogurt and peach. Feel free to add more if you desire a crunchier texture.
• Add the Chocolate: Sprinkle the chopped chocolate over the top, letting it mingle with the granola and fruit.
• Decorate with raspberries. Your Breakfast Banana Split is ready to be enjoyed! Dive in with a fork, a spoon, and a smile, and take pleasure in this wonderful morning treat.
  

Are you tired of the same old breakfast routine? Here is a new and delicious way to start your day. This delightful Dragon Fruit Breakfast Bowl with Greek yogurt and granola looks gorgeous and tastes divine. The recipe only has three ingredients but can be tweaked in any way you like.

Want something sweeter? Drizzle with honey. Want more fruit? Add berries, mango or young coconut. You can also replace the Greek yogurt with vanilla ice cream or coconut ice cream and serve it as a refreshing summer dessert.

We are using the nut free Cardamom & Cinnamon Granola from Hungry Bird Eats, which we think works particularly well with the dragon fruit flavor, but feel free to use any granola you like.

Recipe: Dragon Fruit Breakfast Bowl with Greek yogurt and granola

Recipe by 2 Hungry Birds Course: Breakfast, Dessert

Servings

2

servings

Are you tired of the same old breakfast routine? Here is a new and delicious way to start your day. This delightful Dragon Fruit Breakfast Bowl with Greek yogurt and granola looks gorgeous and tastes divine. The recipe only has three ingredients but can be tweaked in any way you like.

Ingredients

• 1 1 dragon fruit

• 10 tablespoons 10 Greek yogurt

• 4 tablespoons 4 granola

• Fresh mint leaves (optional, for garnish)

Directions

• Wash the dragon fruit under running water to remove any dirt or impurities.
  Carefully slice the dragon fruit in half.
• Using a melon baller or a small spoon, gently scoop out small, round dragon fruit balls from the flesh. Set them aside. Scoop out any remaining dragon fruit flesh.
• Add 3 tablespoons of Greek yogurt to each of the the dragon fruit halves.
• Now, it’s time to add those delightful dragon fruit balls to the yogurt bed. Carefully place them on top of the yogurt, arranging them in a visually pleasing pattern.
• Add 2 tablespoons of Greek yogurt on top of the dragon fruit balls.
• It’s granola time! Sprinkle your favorite granola over the yogurt and dragon fruit.
• Garnish with fresh mint leaves and serve immediately.

Recipe Video

Shop Hungry Bird Eats Granola:

My little boy had a long picky eating period and right until he turned one he completely denied using his own fingers to eat and he only wanted to eat from a spoon. When he started walking just a week after his first birthday he decided to be independent and wanted to do everything himself. It was a game changer for me, as I suddenly needed to rethink how to cook baby finger food instead of his usual soups and purees. His usual breakfast was yogurt or oatmeal and since that wasn’t good enough anymore I decided to make a healthier version of pancakes that was less sweet and had no added sugar. I added chia seeds, flax seeds and oats like I would do in his usual bowl of yogurt and I used very ripe bananas to keep the pancakes naturally sweet. My boy loved them right away and so did my husband:)

The recipe makes 5-6 small pancakes so double the portion if you are a big pancake eater.

Healthy Banana Pancakes

Recipe by 2 Hungry Birds – Tina Course: Dessert, Breakfast

Servings

5-6

pancakes

Ingredients

• Dry ingredients

• ¼ cup ¼ (35 grams) whole wheat flour

• ¾ cup ¾ (100 grams) all purpose flour

• 2 teaspoons 2 (7 grams) baking powder

• ¼ cup ¼ (23 grams) oats

• 1 tablespoon 1 (8 grams) chia seeds

• 1 tablespoon 1 (10 grams) flax seed

• ¼ teaspoon ¼ salt

• ¼ teaspoon ¼ ground cardamom

• Wet ingredients

• 1 1 egg (whipped)

• 2 2 ripe bananas

• 1 cup 1 milk

• 1 tablespoon 1 agave

• For frying

• 1 tablespoon 1 sunflower oil

Directions

• Combine the dry ingredients together in a small bowl
•  In a separate bigger bowl mix the wet ingredients together.
• Slowly stir and combine the flour mixture into the banana mixture. The batter will be a bit lumpy.
• Heat a pan on medium high heat and lightly grease it with oil. Use about 1/4 cup for each pancake. Turn the pancake until golden brown on each side and serve the pancakes while hot.