my og of all breakfasts (for the lemon chia pudding): - 50ml any milk (i use whole) - zest of 1/2 a lemon - juice of 1/2 a lemon - 2tbsp greek yogurt - 2tbsp honey - 2tbsp chia seeds (for the pistachio & poppyseed granola): - 1/3 cup rolled oats - a small handful of pistachios, roughly chopped - 1tbsp poppyseeds - 1tbsp olive oil - 3tbsp maple syrup (to serve): - any yogurt you like! (i use fage 5%) - fresh raspberries - pistachio butter - honey if you like extra sweetness method: 1. begin by mixing the milk, yogurt, lemon zest, lemon juice, honey and chia seeds in a small bowl until thoroughly combined. 2. pop in the fridge for at least 30 minutes whilst you prepare the rest. 3. meanwhile, place a pan on a medium heat and add in the oats, pistachios, poppyseeds, olive oil and maple syrup. 4. stir around until the oats are evenly coated. 5. keep stirring regularly ensuring the oats aren’t steaming (if so, lower the heat as we don’t want anything to burn!). 6. cook for around 5-10 minutes or until golden brown. 7. gather the granola into one corner of the pan and press flat. 8. remove the pan from the heat and allow to cool completely (at least 10 minutes). 9. assemble your bowl by layering the yogurt first and placing the chia pudding on top (if the chia pudding isn’t thick enough, you may need to leave it longer but mine was just fine after 30 mins!). 10. layer on the raspberries (or whatever fruit you like). 11. break up the granola into clusters using the edge of a wooden spoon. 12. spoon over the granola and finish with a generous spoonful of pistachio butter… enjoy xxx🍋 #breakfast #yogurt #yogurtbowl #EasyRecipes #chic - @helentaylorrr