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A glass jar filled with a Chia Yoghurt Bowl topped with pomegranate seeds and raspberries, with a spoon inserted and the lid placed beside it on a white surface.

Chia Yoghurt Bowl with Pomegranate & Raspberries

Course: Breakfast, Desserts
Diet: Low Salt, Vegetarian
Time: Max 20 min
Diet: egg-free, gluten-free
Prep Time: 15 minutes
Total Time: 18 minutes
Servings: 1
Calories: 315kcal
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US Customary - Metric

Equipment

Ingredients

  • 1 tbsp chia seeds
  • ⅕ cup (50 ml) almond milk (⅕ cup = 50ml)
  • 2 tbsp raspberries (frozen or fresh)
  • ¾ cup (200 g) yoghurt (¾ cup = 200 ml)
  • 1 ½ tbsp elderberry syrup (or maple syrup if elderberry can’t be found)
  • 2 tbsp pomegranate seeds

Instructions

  • Soak the chia seeds in the almond milk for 15 minutes.
  • If using frozen raspberries, use the soaking time to defrost the raspberries. A microwave works great, as does a small pot on the stove.
  • Mix the yoghurt, syrup, almond milk, chia seeds and raspberries all together.
  • Sprinkle a few pomegranate seeds over the top. Beautiful.
  • You can also make it all right away and leave it overnight instead. No soaking or defrosting needed, just mix the milk and chia in with the yogurt right away!

Nutrition

Calories: 315kcal | Carbohydrates: 41g | Protein: 20g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 10mg | Sodium: 140mg | Potassium: 232mg | Fiber: 7g | Sugar: 30g | Vitamin A: 115IU | Vitamin C: 11mg | Calcium: 377mg | Iron: 1mg