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


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


  • 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