Ingredients
- 70 g white chia seeds
- 40 cl almond milk (or milk of your choice)
- 1 natural vegetable yoghurt
- 2 tbsp acacia honey
- 300 g granola
- 150 g fresh (or frozen) raspberries
- 1 pomegranate
Instructions
- In a bowl, combine the milk, yoghurt, honey and half the chopped raspberries, then add the chia seeds. Mix and set aside in the fridge for 1 hour, taking care to mix every ¼ of an hour to avoid lumps forming.
- Cut the remaining raspberries in half. Remove the seeds from the pomegranate.
- Fill jars halfway with chia seed mixture, add granola and top with chia seed mixture. Decorate with raspberries, pomegranate seeds and a little granola.
- Serve nice and cold.
Notes
Cutting a pomegranate in seconds:
Hold the pomegranate upright, stem up, in the palm of your hand. Using a sharp, pointed knife, cut off the top of the fruit bit by bit, just as you would with a boiled egg. Remove the "cap" of the pomegranate. Then cut the fruit along the wedges, from top to bottom, as you would with an orange, but without going all the way down so that the wedges stay together. Open the fruit like a flower by gently removing the segments.
