I first made this jar of goodness when Fraser and I needed a yummy and sustaining breakfast during the early summer mornings setting up our little caravan. It is all about the balance of crunchy elements and smooth, creamy textures. Don’t forget to take a spoon with you!
Ingredients 7
Chia Pudding
500 ml almond milk
85 g chia seeds
1⁄2 tsp vanilla powder
Layers
80 g Rainbow raw-nola, see my recipe
225 g Maqui berry & lime chia jam, (see my recipe)
100 g coconut yoghurt, (see my recipe)
2 green apples, cored, julienned
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Method 2
Combine the , and in a large jar or bowl and stir well. Leave to stand for 10 minutes before stirring once more. Place in the refrigerator overnight.
In the morning, layer the chia pudding, and in a small glass jar, then top it off with and julienned . Pop a lid on it and Bob’s your uncle!
