Gut Happy Berry Chia Pots!
Serves 4
INGREDIENTS:
400g strawberries, hulled
1 ½ tbsp maple syrup
1 tsp vanilla essence
2 heaped tbsp chia seeds
200ml milk of your choice (I love coconut)
50g natural or Greek yogurt
Juice and zest of 1 lime
Sea salt
METHOD:
Start making the chia bowl as this needs an overnight or 2 hours to rehydrate. In a bowl place 100g of the strawberries, followed by one tablespoon of maple syrup and one teaspoon of vanilla essence - mash together.
Add the chia seeds, milk, yogurt and a pinch of sea salt to the strawberry mix. Stir and place in the fridge for either a couple of hours or overnight if that works better for you.
Next, roast the strawberries. Pre-heat the oven to 160C fan. Slice the remaining strawberries in half and place them on a baking tray. Drizzle over the remaining maple syrup, juice and zest of one lime, and a sprinkle of sea salt. Place in the pre-heated oven to roast for 20 minutes. Once they are roasted, remove and allow to cool.
Once the chia seeds have hydrated, spoon the mixture into 4 glasses or jars. Top with the cooled roasted strawberries.
Notes
You can swap out the strawberries with blueberries, cherries, raspberries, loganberries, or blackberries. Pop them in kilner jars for a brekkie
