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RASPBERRY CHIA BREAKFAST POTS

Creamy, crunchy, delicious and nutritious - these tasty chia pots by @mummasvegankitchen combine healthy chia seeds with raspberry jam, yoghurt and oat milk to give you a sweet and creamy pot. Enjoy on the slow or the go go go!

INGREDIENTS: (makes 3 pots, approx 250ml each)

  • 1 Cup Cool Raspberry Rollagranola
  • 1 1/2 cups oat milk
  • 1/3 cup chia seeds
  • 1 or 2 Tbsp maple syrup
  • 1 cup raspberries (fresh or frozen)
  • Raspberry jam (1 or 2 tsp per pot)
  • Plain plant-based yogurt (1 or 2 Tbsp per pot)


METHOD:

  • Mix the chia seeds, oat milk and maple syrup in a jug and leave to stand for 10 minutes.
  • Spoon some jam in each pot so a layer covers the bottom.
  • Set aside about 1/3 of the chia mixture and pour the rest evenly into each of the jars.
  • Refrigerate for a couple of hours (or overnight) for the chia mixture to set.
  • Blend the remaining 1/3 of the chia mixture with the raspberries.
  • Spoon the raspberry chia mixture into each of the pots.
  • Add the yogurt (plain/coconut yogurt or any plant-based yogurt)
  • Then top with Cool Raspberry Rollagranola!

 

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