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These yoghurt and chia pots will satisfy the whole family. Make them the evening before then pop them in lunchboxes with a spoon, or eat for a quick & healthy breakfast if you’re running late for school – whoops! We make ours in little jars, so they’re easy to grab & go. If you have adventurous eaters then try adding hemp seeds, bee pollen and nut butters. Prep time: 5 mins (+ overnight) Makes: 4 pots INGREDIENTS: - 1 cup Anchor Protein+ Manuka Honey Yoghurt - 1 cup Anchor Blue Top Milk - 1 cup Harraways New Zealand Scotch Oats - ¼ cup Alison’s Pantry Sliced Natural Almonds - 2 tbsp Alison’s Pantry Chia Seed Topping: - 1 cup fresh raspberries or strawberries - Sprinkle Alison’s Pantry Sliced Natural Almonds EUIPMENT: - 4 small jars with lids METHOD: 1. Mix all ingredients in a mixing jug, then pour into jars. 2. Top with berries, screw lids on, wait for approximately 20 minutes for the chia to sit before eating or refrigerate overnight and serve the next day. This recipe is brought to you by fresh.co.nz.