When busy with four kids and general life, I often found it much easier to make myself breakfast a head of time to take to work so I was not rushed in the morning. Or I enjoy this bowl as a mid-morning snack. Either way it is a nice change to my basic morning routine. Overall, this is a great make ahead jar and a must try!
Chia Pudding Layer :
-3 Tablespoons of gluten free oats
-2 Tablespoons of chia seeds
-1 Tablespoons of maple syrup (more if you like it extra sweet)
-300 Millilitres of unsweetened vanilla almond milk or greek yogurt
Let this mixture sit for about 6 hours or over night.
-12-15 strawberries cut into smaller pieces
-Add 2 Tablespoons of maple syrup
-Add into a small pot and cook over medium heat until a slow boil begin. Lets simmer until thickened. Allow to cool.
I like to use fresh local strawberries as they tend to be the sweetest, fresher and a bit darker in colour.
-Layer greek vanilla yogurt in the bottom of the jar
-Scoop some strawberry compote onto of yogurt and then add a chia pudding layer.
-Top off with more strawberries.
-You can eat the yogurt bowl right away or save for later in the fridge.