CHIA BIRCHER WITH GRANOLA & POMEGRANATE

SERVES 4

INGREDIENTS

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.