This week has been the week of breakfasts, from ‘Design Week’, to school coffee mornings, these dinky little jam jar pots have been a complete hit, flying out of my kitchen at remarkable speed. The little people find them irresistible and needless to say there’s no end of ways of disguising fruit and other goodies inside the jars. My seasonal favourite is the ‘granola, yogurt and autumn fruit compote’ , and my tropical alternative, which is really only appealing to mummies, is the ‘chia with almond milk, passion fruit and mango’, perfect for the health conscious among us! They are simple and easy to make and make breakfast just a little bit novel! All you need in addition to the ingredients, is some jars!

Chia with Almond Milk Mango and Passion fruit


60g chia seeds
300ml almond milk (Rude Health makes a delicious milk)
A drop of vanilla essence
1 passion fruit
Half a mango

1. Soak the chia seeds in the almond milk and vanilla, overnight in the fridge. The chia will expand, if it’s very stiff in the morning, loosen with more almond milk. Spoon into jam jars.

2. Top with chopped up mango and passion fruit
Granola with Yogurt and Seasonal Fruit Compote


Granola (ideally homemade)
Organic natural yogurt
Fruit compote
Fruit Compote

Make the most of seasonal fruit with handpicked blackberries, damsons and plums. Gently put a combination of the fruit or just one of the fruit, in a pan with a slug of maple syrup. Bring up to simmer and cook gently for 10 minutes. Remove from the heat and pass through a sieve to remove stones (if using damsons and plums)! Fruit compote can be frozen or kept in the fridge for up to 4 days.

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By Joanna Preston, Larder Saga

For more healthy and delicious recipes, check out Joanna Preston’s You can also find Joanna on instagram and twitter with the handle @lardersaga.

About The Author

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