Roasted strawberry chia bowls

I usually double this recipe and make enough for two days. The night before, stick a tray of these roasted strawberries in the oven for spooning on top the next day. The syrupy red strawberries take this breakfast from holier-than-thou summer porridge to a proper food-lovers breakfast.

Chia is a funny ingredient to cook with and, quite honestly, I’m not always a fan of it, but it works here. If you’re out of time, chopped fresh strawberries work just as well as the roasted batch featured here. I topped this with some edible flowers on the cover – there is no need for such frivolity at home. At least, not at 5am.

Makes 2 bowls
For the overnight chia
4 tbsp chia seeds
300ml almond milk (or other milk of your choosing)
A handful of fresh strawberries
A pinch of sea salt
Zest of 1 lemon
A splash of natural vanilla essence
2 tsp honey or maple syrup

For the roasted strawberries
500g strawberries
1 tbsp of olive oil
2 tsp honey or maple syrup

To serve
Toasted coconut flakes
A drizzle of honey or maple syrup

The night before, combine the chia seeds with the milk and stir well. Mash a handful of fresh strawberries with the salt, lemon and vanilla, then stir them into the chia. Refrigerate overnight so the seeds can bloom and soften.

For the strawberries, preheat the oven to 180C/350F/gas mark 4. It is important to use a baking tray with a lip or a large baking dish to prevent the juices from running off the sheet on to the bottom of your oven. If you are using a baking tray, line it with parchment paper.

Cut the strawberries in half. Put the berries on the tray and pour over the olive oil, maple syrup and the salt, toss gently around the tray until coated.

Arrange the strawberries in a single layer and roast for about 40 minutes, just long enough for the berry juices to thicken, but not long enough for the juices to burn. Watch the edges of the pan in particular. While still warm, scrape into a jar and put in the fridge for the morning.

Just before serving, sweeten the chia to taste with a little more maple syrup, if you like, and top with toasted coconut flakes and a spoonful roasted strawberries.