CHIA BIRCHER WITH GRANOLA & POMEGRANATE
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.