Your Home and Garden - - Diy Special -


160g rasp­ber­ries

2 cups low-fat Greek yo­ghurt

¼ cup white chia seeds

½ tsp vanilla ex­tract

1 Tbsp pure maple syrup

¾ cup tra­di­tional rolled oats

½ cup sliced raw al­monds

¼ tsp ground cin­na­mon

Seeds from 1 medium pome­gran­ate

1 Re­serve 12 rasp­ber­ries. Mash re­main­ing rasp­ber­ries in a medium bowl with yo­ghurt un­til com­bined. Add chia seeds, vanilla ex­tract and 2 tsp of the maple syrup. Cover and re­frig­er­ate overnight.

2 Pre­heat oven to 200°C.

3 Place rolled oats on an oven tray. Bake for 5 min­utes or un­til lightly browned. Add al­monds, cin­na­mon and re­main­ing maple syrup then mix well. Bake for an­other 5 min­utes or un­til al­monds are golden; cool.

4 Spoon half the yo­ghurt mix­ture into 4 x 1-cup jars. Top with half the pome­gran­ate seeds and half the granola. Re­peat lay­er­ing with the re­main­ing yo­ghurt mix­ture, pome­gran­ate seeds and granola. Serve jars topped with the re­served rasp­ber­ries.

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