Great for breakfast on the go or an ideal snack to bridge that gap between lunch and dinner. This can be made the night before in just a couple of minutes. There are 2 portions in this recipe so keep the second one for a snack the following day. My top tip is get into the habit of making snacks at home from real food – then you are in control of what you eat.
Recipe thanks to Glenville nutrition
Ingredients
1 tbsp. flaked almonds
½ cup full fat natural yoghurt (replace with coconut, soya or almond yoghurt for vegan version)
½ cup almond / coconut milk
2 tbsp chia seeds
½ tsp vanilla extract /
pinch ground cinnamon
1 tsp maple syrup (optional)
Blueberries and raspberries, or fruit of your choice
Directions
- Heat a frying pan and lightly toast the flaked almonds
- While nuts are toasting, place the yoghurt, milk, chia seeds, vanilla extract / cinnamon and maple syrup in a bowl and stir
- Divide the chia mixture into 2 pots or jam jars and leave in the fridge overnight
- In the morning, top each pot with fresh fruit and ½ tbsp flaked almonds
- The second pot will keep for another day in the fridge
Foodie tips: • Replace fresh fruit with fruit compote made from frozen berries. Cook berries briefly before using • Flaked almonds add texture and nutrition to this dish and toasting them really helps to bring out their best flavour. Toast extra at the same time and add to salads • Replace vanilla with grated fresh ginger and turmeric and top with passion fruit for a tropical superfood boost
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