a creamy, naturally sweet breakfast pot packed with fruit, protein, fibre and flavour!
ingredients
strawberry chia compote:
200g strawberries, chopped
20g Sweet Freedom VANILLA SYRUP
15g chia seeds
creamy vanilla chia layer:
200g vegan Greek-style yogurt
75ml plant milk
25g chia seeds
20g Sweet Freedom VANILLA SYRUP
1 tsp lemon juice
vanilla cream topping:
50g vegan Greek-style yogurt
20ml vegan cream alternative
10g Sweet Freedom VANILLA SYRUP
make
1. Make the strawberry chia compote
Add the strawberries and Sweet Freedom VANILLA SYRUP to a small saucepan.
Cook over a medium heat for 5-7 minutes until the strawberries have softened and released their juices.
Lightly mash with a fork, leaving some texture.
Remove from the heat and stir through the chia seeds.
Leave to cool and thicken.
2. Make the creamy vanilla chia layer
In a bowl, combine the vegan Greek-style yogurt, oat milk, Sweet Freedom VANILLA SYRUP and lemon juice.
Stir in the chia seeds.
Leave for 10 minutes, then stir again to prevent clumping.
Refrigerate for at least 4 hours or overnight.
3. Make the vanilla cream topping
Mix together the yogurt, cream alternative and Sweet Freedom VANILLA SYRUP until smooth.
4. Assemble
Divide the strawberry chia compote between two large jars or glasses.
Spoon over the creamy vanilla chia layer.
Finish with the vanilla cream topping.
Garnish with fresh strawberries if desired.
Enjoy chilled!
