Raspberry chia bowl with yoghurt

Raspberry chia bowl with yoghurt: natural yoghurt, raspberries, chia seeds, almonds and cinnamon – creamy, fruity and quickly made for breakfast or a snack.

At a glance

• Serves 1
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 380 kcal per serving
• Protein: 16 g
• Fat: 20 g
• Carbs: 29 g

Ingredients

• 250 g natural yoghurt
• 2 tbsp chia seeds
• 100 g frozen raspberries
• 1 tbsp honey
• 1 handful of almonds
• 1 pinch of cinnamon

Method

You’ll need: saucepan · chopping board · knife · mixing bowl

1. Warm the frozen raspberries in a small pan over a medium heat until soft and starting to fall apart. Then leave to cool briefly and mash roughly.
2. Put the natural yoghurt in a bowl. Stir in the chia seeds and cinnamon thoroughly.
3. Leave the bowl to stand for a few minutes so the chia seeds swell and the texture becomes a little thicker.
4. Spoon the raspberry purée over the yoghurt and spread it loosely.
5. Roughly chop the almonds or leave them whole, depending on which texture you prefer.
6. Serve with honey and almonds.

Good to know

So simple and still really good. Warm fruit purée on cool yoghurt makes this bowl especially pleasant and well balanced.

Swaps

Natural yoghurt → kefir yoghurt (tangier, a little runnier), honey → date paste (unrefined sweetness plus a little fibre), almonds → walnuts (more omega-3 fatty acids), raspberries → blueberries (milder in flavour, also with fibre)

Allergens

Contains milk and tree nuts (almonds); for children only with finely chopped or ground almonds, and during pregnancy pasteurised yoghurt and well-heated raspberries are the safe choice.