I’ve never been a huge fan of oatmeal. I like my breakfasts savory and usually toasted – so much so that I eat a sprouted grain english muffin with hummus almost every morning. But a week ago, an undeniable sweet tooth took over me and since then I’ve been craving pancakes for dinner and maple syrup and honey all over my breakfast.

So, I decided to feed that sweet tooth some homemade gluten-free pancakes for dinner, and I used my craving as an opportunity to ditch my usual savory breakfast and instead, I made an improvised version of a chia seed  “oatmeal” that I had recently come across. My newfound sweet tooth loved this dish so much, that I’ve eaten it everyday this week (naturally, with maple syrup drizzled over it). It’s packed with all things good for you, and I’ve actually noticed that I’ve had more energy in the mornings since replacing my usual breakfast with this. Added bonus: it takes no time to make. Here’s how to prepare it…

1 cup almond milk (or other dairy free milk, like coconut)
1/4 cup chia seeds
2 tbs flax seeds
1/4 cup coconut flakes
1 teaspoon cardamom
1 teaspoon cinnamon
Maple syrup to tase (optional)
Sunflower seeds for garnish (optional)

In a small pot, combine almond milk, chia seeds and coconut flakes and heat over medium-high heat, stirring continuously until it begins to thicken into an oatmeal like consistency – about 5 minutes. Add the cardamom, cinnamon and flax seeds and stir one minute more. Serve with drizzle of maple syrup over it.