PREP TIME: 10 minutes
COOK TIME: 5 minutes
Tamarillo Chia Jam
3 Tbsp maple syrup
2 Tbsp water
2 Tbsp chia seeds
1 cup almond milk
1.5 Tbsp chia seeds
4 Tbsp almond butter (or peanut butter)
2 Tbsp maple syrup (or more if you prefer sweeter)
1 cup rolled oats
To serve: Coconut yoghurt
For the chia jam:
Cut tamarillos in half and scoop out the flesh.
Place all ingredients in a small pot and boil over medium heat, stirring frequently for a few minutes until tamarillos have broken down and mixture slightly thickens about 5-6 minutes.
Allow to cool, the jam can be kept for a week in the fridge.
For the oats:
In a small bowl, add almond milk, chia seeds, almond butter, and maple syrup and stir to combine.
Add oats and stir a few more times.
Separate into two jars or glasses and cover.
Set in the refrigerator overnight (or for at least 6 hours).
The next day, uncover and enjoy with tamarillo chia jam and coconut yogurt.