• 100g plain vegan yoghurt
• 50g fresh raspberries
• 15g walnuts
• 1 tbsp Whole Earth Almond Butter

For the chia jam

• 500g berries – fresh or frozen
• 1 lemon
• 2 tbsps agave, fruit or maple syrup
• 4 tbsps chia seeds

1. First, make the chia jam. Juice the lemon and add all the juice to a pan with the berries and syrup.
2. Bring to a simmer over a low heat for 10 minutes, until it’s reduced down.
3. Remove from the heat and stir in the chia seeds. Set aside to cool.
4. You can store your chia jam in the fridge for 3-4 days.
5. When you’re ready to put together the breakfast jar, add half a tablespoon of almond butter and a tablespoon of the chia jam into the bottom of a clean jar.
6. Layer up with half the yoghurt, then the raspberries and walnuts.
7. Add the rest of the yoghurt, and top with another tablespoon of jam.
8. Finish with half a tablespoon of almond butter.