I genuinely do not remember the last time I ate a piece of fruit. Apart from a caramelized apple to mellow the nuttiness of a 24-month aged Black Bomber Lancashire cheese, a few slices of pear swaddled in frangipane, or some banana robed in caramel and nestled among crushed biscuits, it seems the merits of fruit have escaped me.
Growing up, my mom always gave me a little dish of berries to accompany my morning oatmeal. It was a bright, fresh way to start the morning. It was most certainly placebo effect, but I always felt healthier, smarter even, when I was regularly consuming fruits and vegetables. And not subsisting off of macarons and Turkish Delight.
Thankfully, I discovered these little breakfast pots. You can make a double batch and parcel them out so you can grab them on your way to the tube in the morning. They're quite rich, but the fruit totally justifies it...right?
Blueberry Coconut Breakfast Pots
1 cup blueberries, plus more to top
1/2 cup oats
1/2 can coconut milk
3 tablespoons chia seeds
1 tablespoon flax seeds
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
2 tablespoons raw almonds, roughly chopped
2 tablespoons Goji berries
In a blender or food processor, pulse blueberries, oats, coconut milk,, chia seeds, flax seeds, vanilla extract, and cinnamon. Once it comes together in a smooth, thick base, divide between glass jars with lids. Top with almonds, Goji berries, and blueberries. These keep well in the fridge for 3-4 days.