Mango & Turmeric Oats with black Chia


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Vegan, Vegetarian, Vegan, Paleo, Gluten Free

Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.

Despite a hot Australian summer, I'm unable to part with my beloved oats for breakfast. I just love pouring that ooey gooey goodness into a bowl every morning. Add some spices, seasonal fruit and we are good to go for the day.
As I'm also catering for a toddler with very varying taste buds - she'll eat something one day and refuse it another - so I have to keep it interesting for her.
Experimentation with various ingredients has become a part of our morning routine.
This delicious recipe came about in the midst of the beautiful mango season which hits Western Australia at the end of the year. Mangos are one of the most popular and nutritionally rich fruits in the world and are often referred to as The King of the Fruits. They are an amazing source of vitamins A, C, E, and B-complex as well as health promoting flavonoids such as beta-carotene and alpha-carotene and also known as anti-cancer food.
I have been using lots of turmeric for it's anti-inflammatory (and many more) components throughout winter (don't forget a pinch of black pepper to increase the bioavailability) and it turns out that it's a match made in heaven with mango and creamy oats!



45 g (1/4 cup) black chia seeds

120 ml (1/2 cup) water/milk of choice


100 g (1 cup) rolled oats

375 ml (1.5 cups) filtered water

1/4 tsp turmeric

1/4 tsp vanilla, ground

pinch of black pepper

1/2 fresh mango

3 tbsp tahini (hulled)




Soak chia seeds in 120 ml 1/2 cup) water/milk of choice and oats in 375 ml (1.5 cup) filtered water overnight.


Place soaked oats into a pot and heat for 5 minutes. Add turmeric, vanilla, black pepper and mango and cook for another 5 minutes until creamy. Add tahini just before serving.


Spoon chia mixture into the bottom of a jar or bowl. Then add slightly cooled oats and top with fresh seasonal fruit (I used mango and young berries) and drizzle with black/white tahini.


A few things I'd like to mention about oats. If possible, try and get organic, unstablised rolled oats as they aren't treated with steam which means they retain their high vitamin content, nutritional value and freshness. As they are slightly acidic to the stomach, soak them with a spritzer of lemon juice and a cup of water overnight.
I always add tahini to every oat recipe as it's a dietary superstar and
a) highly alkalising (counteracting the acidity of oats)
b) adds a wonderful creaminess you will never achieve with dairy
c) brings a warm, nutty taste
Black chia sees are an old Chinese remedy for blood building and the extra fibre is great for colon cleansing. Plus chia has lots of Omegas so whilst they are optional and I can't always get Toni to love the chia - I do recommend that you try them.
So, if this looks delicious to you and you need a bit of sunshine on your breakfast plate, try this and hopefully you'll love it just as much as we do.
Wishing you all a super happy new year. x

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