This is my go-to favourite for every morning. I make it in advance, making enough for 3 mornings in one go. It’s super healthy and filling as well as being full of omega 3 and fibre. It also looks and tastes decadent. It also takes seconds to make and can be made in advance for best results.
1 x 500g tub of full fat greek (inspired strained natural) yoghurt – I love the ASDA one as it is lower in fat, but tastes just as good.
3 tbsp chia seeds
1.5 tbsp raw cacao powder
1 tbsp raw honey – local is better. Or, maple syrup, which is lower GI. Make sure you use a small amount of the real stuff. You don’t need much to sweeten it.
Mix it in a tupperware with a lid. You will need 1/4 – 1/3 of the tub per breakfast.
1 x tub nice quality greek yoghurt – I like the Oykos brand for this – you will use this to top the dish, so it remains unadulterated
1 x bag of frozen blueberries and a bag of frozen morello cherries
Put half the bag of blueberries and cherries into a saucepan and heat on low until it starts to bubble. Then remove from the heat and tip into a glass jar – I use an old, large jam jar. You will only use some of it each day, so store it in the fridge. It needs to cool to make the nicest breakfast.
Alternatively, wash, slice and cook some rhubarb with some finely chopped ginger (about a 5cm chunk) in a saucepan on the hob. Then put into the jar and allow to cool. This will be quite tart, so may need some honey or maple syrup to sweeten, but go easy on it as this dish needs to be creamy rather than sweet.
Put 1/4 of the greek yoghurt with chia seeds in the bottom of a wide brimmed glass. This will be quite solid by now as the chia absorbs the fluid from the yoghurt and thickens.
Top with the good quality yoghurt – a few big scoops
Put a good large serving spoon amount of berries or rhubarb on the top and then drizzle a small amount of maple syrup over – go easy on the sugar component.
If you want a bit of crunch to add texture, I have discovered Kellogg’s no added sugar granola – the hazelnut and cacao was lovely, but so is the cashew and coconut. Be sparing – so just a table spoon on the top.