The ideal bite for breakfast-on-the-go fanatics: easy to make in advance and to take anywhere. The mango puree provides a fresh boost and is made in a jiffy.
Put the chopped granola and chia seeds in a mixing bowl and stir into the (plant-based) yoghurt and milk. Don't worry if this mixture is still liquid: the chia seeds
will soak up the moisture and tomorrow you will have a solid breakfast.
Cover and put in the fridge.
Put the mango cubes in the blender and blend with honey, cardamom and a squeeze of lemon juice until you have a smooth puree.
Put a bit of granola in each glass, divide the overnight oats over it and put a layer of mango puree on top.
Top with some extra granola if desired.
Tip: You can also make the fruit puree with ripe apricots or peaches when they are in season.
Tip: You can use this recipe perfectly for a larger party. The night before, fill small shot glasses with 2/3 chia pudding and 1/3 mango puree. At the time of your breakfast, the granola can be added. With this recipe, you can make a nice mini portion for about ten people.
If you like a slightly sweeter taste, this recipe is delicious with granola #7 or #8. If you like it sugar-free, choose the Virgin granola #V.Order your granola
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