Chia Pudding Granola Cups with Peaches & Blueberries Recipe

Ingredients

Chia Pudding :

Granola Cups :

Topping:

	PREP TIME 10m	COOK TIME 5h	TOTAL TIME 5h10m
YIELD 6 servings

In a small bowl, whisk together the coconut almond milk, chia seeds, and maple syrup until combined.
Let it sit for 5-10 minutes, then stir to ensure it doesn’t clump together.
Cover and chill in the fridge for at least 3 hours, or ideally, overnight.
The next day, preheat your oven to 350° F.
In a medium bowl, mix together all of the ingredients in the granola cups until thoroughly mixed through.
Grease 12 muffin tins with non-stick cooking spray and divide the mixture between the tins.
Using the bottom of a cup, press the mixture down to form a flat surface, then use your fingers to gently press down in the centre and press the cereal up the sides of the cups.
Make sure there is at least a few millimetres of Kellogg’s* All-Bran Original* cereal on the bottom and all around on the sides.
Bake for 10-12 minutes, or until the sides brown nicely.
Cool completely for at least 1-2 hours.
Once cool, very carefully remove the cups from the muffin tins, loosening them gently with a palette knife.
Add a few spoonfuls of chia pudding to each cereal cup, then top with the peaches, blueberries, coconut, almonds and candied ginger.
Enjoy at room temperature.