Raspberry & Pistachio Breakfast Jar

3 portions - 10 mins

Layered yoghurt pots with raspberry chia jam, pistachio cream and super-seeded granola. Creamy, crunchy and gently sweet, they come together into a balanced breakfast that’s easy to prepare ahead and keep on hand for the week.

• Ingredients

  • 450g Greek yoghurt

  • 3 servings of our Super-Seeded Granola (link here)

  • Pistachio cream or spread (we use this)

  Raspberry Chia Jam

  • 150g frozen (or fresh) raspberries

  • 1 tbsp chia seeds

  • ½ tsp maple syrup, to sweeten

• Method

  STEP 1
  To make the raspberry chia jam, add the frozen raspberries and chia seeds to a small saucepan with a splash of water to prevent sticking.

  Cook until the raspberries have defrosted and press the raspberries with the back of the wooden spoon to soften.

  Leave to cool, letting the chia seeds absorb into the raspberry juices.

  STEP 2
  Once cooled, add the raspberry chia jam to the bottom of the three containers. Followed by the yoghurt, then a layer of pistachio spread and topping with the granola.

  Put the lids on the containers and keep in the fridge until ready to eat.

  Consume within 3 days.

• Benefits

  • Greek yoghurt, granola and chia seed provide protein.

  • Raspberry chia jam adds fibre.

  • Prepared in advance, it’s a simple option to have ready for busy mornings.