Ingredients:
- 1/3 cup of frozen Stoneybrook Raspberries
- a handful of Stoneybrook thawed Blueberries
- 1/4 cup of chia seeds
- 3/4 cup of almond milk
- coconut yoghurt
- granola
- toppings we used pistachio and raspberries
Method:
Start by adding your chia seeds, raspberries and milk to a bowl and mix well. Store in the fridge for 30 minutes.
Add to your cup or bowl, and start layering your granola, raspberry chia seeds, blueberries and coconut yoghurt. Add your toppings and breakfast is sorted.
