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Looking for some new breakfast inspo? Well look no further as we’ve got a delicious chocolate cherry breakfast jar for you from Porridge by Anni Kravi!

BOTTOM LAYER

1 tbsp chia seeds

1 tsp raw cacao powder

1 tsp carob powder

50ml [3 ½ tbsp] oat milk

 

MIDDLE LAYER

35g [scant ½ cup] rolled oats

1 tbsp chia seeds

1 tbsp dried sour cherries or dried cranberries

½ tsp ground cinnamon

100ml [7 tbsp] nut ‘rawgurt’ [see page 36] or unsweetened soy yogurt

150ml [10 tbsp] oat milk

 

TOPPINGS

1 serving raspberry banana ‘ice cream’ [see page 129]

1 tbsp freeze-dried strawberries

1 tbsp coconut flakes

½ tbsp. dried flower sprinkle [optional]

 

MAKES 1 JAR OR 400 ML [ 2 CUPS ]

The night before, for the bottom layer, mix the chia seeds, cacao, carob and oat milk together in a glass jar. Stir, then cover and chill overnight in the fridge.

In a separate glass jar, mix all the dry ingredients for the middle layer together. Combine the ‘rawgurt’ and oat milk in a bowl, then add to the dry ingredients and mix together. Stir and chill overnight in the fridge.

In the morning, arrange the middle layer on top of the bottom layer, then prepare the banana ‘ice cream’ and add a scoop on top. Decorate with freeze-dried strawberries, coconut flakes and a sprinkle of dried flowers, if using.

 

Porridge by Anni Kravi (Quadrille £12.99 RRP) Photography by Andrew Taylor

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