Ingredients:

  • 1/4 cup (40g) chia seeds
  • 1 cup (240ml) unsweetened almond milk
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15g) maple syrup
  • 2 cups (475g) plain Greek yogurt
  • 2 tbsp (42g) honey
  • 1/2 tsp (2.5g) ground cinnamon
  • 1 cup (150g) fresh pomegranate arils
  • 1/2 cup (60g) low-sugar granola
  • 2 tbsp (15g) sliced almonds, toasted

Instructions:

  1. Whisk the chia seeds, almond milk, vanilla, and maple syrup in a bowl. Stir vigorously for 2 minutes until no clumps remain. Note: You'll smell the vanilla and maple as it comes together.
  2. Cover the bowl and refrigerate for at least 2 hours until the mixture is a thick, gel like pudding.
  3. Fold the honey and cinnamon into the Greek yogurt using a gentle motion. Do this until the cinnamon is evenly distributed without deflating the yogurt. Note: The scent of warm cinnamon should hit you here.
  4. Spoon 3 tbsp of the chilled chia pudding into the bottom of each jar.
  5. Layer 1/3 of the cinnamon yogurt on top of the chia.
  6. Add a generous handful of pomegranate arils until they cover the yogurt surface.
  7. Repeat the sequence of chia, yogurt, and pomegranate one more time.
  8. Finish with a final layer of yogurt on top.
  9. Sprinkle the granola and toasted sliced almonds over the top immediately before eating.