Unsweetened Greek yogurt layered with walnuts, chia seeds, and a small handful of berries.
ABy Andrea
Servings
2
2 cup Unsweetened full-fat Greek yogurt
0.5 cup Walnuts, roughly chopped
2 tbsp Chia seeds
0.5 cup Mixed berries (raspberries, blueberries or blackberries)
0.5 tsp Vanilla extract
0.5 tsp Ground cinnamon
0.5 tsp Lemon zest
1 pinch Fine sea salt
Calories
518 kcal
Protein
29g
Carbs
25g
Fat
36g
Fiber
8g
Sugar
14g
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Sarah M. · Melbourne, AU
Yogurt Base
1. In a bowl, stir together the Greek yogurt, chia seeds, vanilla extract, ground cinnamon, lemon zest and sea salt until smooth. Let it rest for 5 minutes so the chia begins to thicken the yogurt.
2 cup Unsweetened full-fat Greek yogurt,
2 tbsp Chia seeds,
0.5 tsp Vanilla extract,
0.5 tsp Ground cinnamon,
0.5 tsp Lemon zest,
1 pinch Fine sea salt
2. Toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes, shaking often, until fragrant. Cool for a couple of minutes, which adds deeper flavor and crunch. This step is optional if you prefer no cooking.
0.5 cup Walnuts, roughly chopped
Assemble Jars
3. Divide half of the yogurt mixture between two jars, then add a layer of walnuts and a layer of berries, lightly crushing a few berries as you go.
0.2 cup Walnuts, roughly chopped,
0.2 cup Mixed berries (raspberries, blueberries or blackberries)
4. Top with the remaining yogurt mixture, then finish with the remaining berries and walnuts. Seal and refrigerate for at least 15 minutes, or up to 2 days; for the best crunch, keep some walnuts separate and add just before eating.
0.2 cup Walnuts, roughly chopped,
0.2 cup Mixed berries (raspberries, blueberries or blackberries)
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