Chia seed mix
- ⅓ cup chia seeds
- 1 ¼ cup milk (or use almond, rice, oat milk)
2-3 tbsp honey or maple
1 tsp vanilla extract
½ cup natural yogurt, dairy or plant-based
- 1 cup strawberries, fresh or frozen
- Maple syrup to taste
- 2 scoops Red Shot
- Extra fresh berries to serve
1 ½ cup jumbo oats
- ½ cup mixed nuts, roughly chopped
- ½ cup thread coconut
- 1 tbsp each pumpkin & sunflower seeds
- ¼ tsp each cardamom & nutmeg
- ¾ tsp each cinnamon & ginger
- ¼ cup maple syrup
- ¼ cup coconut oil
- Pinch salt
Preheat oven to 160 degrees Celsius.
Melt the coconut oil & maple syrup or honey together in a saucepan on a low heat.
Take off the heat, add all the remaining ingredients and stir until well coated.
Line a baking tray with baking paper and spread out the granola into a thin layer.
Bake for around 15 mins until golden and crisp.
Set aside to cool. Store in an airtight container.
Chia mix and strawberry puree
Pour the chia seeds into a jar.
Add the milk, maple syrup or honey and vanilla and shake the jar to mix together. Stir in the yogurt.
Cover and soak 1-2 hours or overnight.
Puree the strawberries and Red Shot together and add maple syrup to taste.
When ready to serve, spoon the chai seed mix into glasses alternating with the strawberry puree.
Top with granola and extra fresh berries if desired and serve.