Fiber-maxxing—concentrating fiber in a single meal to better achieve daily intake goals—is even more popular in Australia than in the US. This chia-seed variation on overnight oats makes a delicious dessert as well as a sweet breakfast bowl. Feel free to substitute vanilla paste or 1/8 teaspoon vanilla seeds from a pod for the vanilla bean powder, but avoid using extract, which can be too pronounced. For a chocolate version, add 1 tablespoon unsweetened cocoa in the first step.
Ingredients
- 1 tablespoon psyllium husk
- 1 tablespoon chia seeds
- 1 tablespoon monk fruit or your sweetener of choice
- Scant quarter teaspoon vanilla bean powder
- A pinch of salt
- 3 tablespoons boiling water
- 1/2 cup milk of choice
- 1 tablespoon extra virgin olive oil
- 1/3 cup raspberries and/or blackberries
Directions
Step 1
Mix the psyllium husk, chia seeds, monk fruit, vanilla bean powder, and salt in a glass jar. Add the boiling water and stir well to bloom the ingredients, then smooth out any lumps. Slowly mix in the milk, a little at a time, then the olive oil.
Step 2
Cover and place in the refrigerator overnight or up to three days. To serve, top with the berries.
Serves 1