Chia berry pots

pg 15 Intermittant fasting

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Reserve 12 raspberries; refrigerate until required.

Step 2

Mash the remaining raspberries in a medium bowl with yoghurt until combined.

Step 3

Add chia seeds, vanilla and 2 teaspoons of the maple syrup; stir to combine.

Step 4

Cover, refrigerate OVERNIGHT.

Step 5

Preheat oven to 200°C/400°F.

Step 6

To make granola, place oats on an oven tray.

Step 7

Bake for 5 minutes or until lightly browned.

Step 8

Add almonds, cinnamon and remaining maple syrup; mix well.

Step 9

Bake a further 5 minutes or until nuts are golden.

Step 10

Cool on tray

Step 11

Spoon half the yoghurt mixture into four 1-cup (250ml) jars.

Step 12

Top with half the pomegranate seeds and granola.

Step 13

Repeat layering with remaining yoghurt mixture, pomegranate seeds and granola.

Step 14

Serve topped with reserved raspberries.

Step 15

tip: To remove pomegranate seeds, cut pomegranate in half crossways; hold it, cut-side down, in the palm of your hand over a bowl, hit the outside firmly with a wooden spoon.

Step 16

The seeds should fall out easily; discard any white pith that falls out with them.

Step 17

can make a double batch of the granola and store in an airtight container for up to 1 week.

Step 18

note: 560g yoghurt = 2 cups, 0.25 cup white chia seeds= 1/4 cup, 0.75 cup rolled oats= 3/4 cup, 320g pomegranate=a medium pomagranate