Chia breakfast pots

1 earl grey tea bag

250ml milk

50g chia seeds

25g oats

175g raspberries

4 x 15ml spoon natural yogurt

1 x 5ml spoon mixed seeds

Cup, small saucepan, spoon, serving dishes.

1. Steep the tea bag in 50ml boiling water for 1 minute, remove the bag.
2. Place the milk, chia seeds, oats, raspberries (reserving a few for garnish) and tea in a small saucepan and bring up to a simmer, cook gently for 2-3 minutes, stirring. Cool slightly.
3. Stir in the 2 tablespoons yogurt, transfer to two serving dishes and cool for 30 minutes or longer.
4. Top with remaining yogurt and raspberries and sprinkle over the seeds.

Alternatively, spoon into two storage jars and top with fresh raspberries for an on-the-go breakfast.

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for this and other Food - a fact of life recipes?