This breakfast is a firm favourite in our household where we top ours with cocoa nibs instead of dark chocolate. Though a bit of dark chocolate is good for both body and soul in my eyes. It can easily be made in advance and transported for breakfast, or snack on the go when away.

Recipes, styling & photos Emma Boyd

Serves 4, Prep Time 25 minutes, Cook Time 4 minutes

½ cup chia seeds

1¼ cups milk

¼ cup cream (or use extra milk)

⅔ cup water

1½ cups Greek yoghurt

2 tsp vanilla extract

4 tbsp brown sugar

3 tbsp hemp seeds

4 tbsp desiccated coconut

8 Brazil nuts, finely chopped

8 dates, finely chopped

1 x 500 g packet frozen raspberries

4 tbsp chopped dark chocolate

Put the chia seeds into a large bowl and pour over the milk, cream and water and mix well to combine. Leave to sit for half an hour, mixing from time to time as they start to set. This ensures they don’t clump together. Add in the yoghurt, vanilla, 2 tablespoons of the brown sugar, hemp seeds, coconut, Brazil nuts and dates and mix well.

Put the raspberries into a pot along with the remaining 2 tablespoons of sugar. Bring to the boil then reduce the heat and simmer for 1 minute. Remove from the heat and set aside to cool.

Once the raspberries have cooled take 4 sturdy glasses and spoon some of the chia pudding into each one, followed by a layer of the raspberries. Repeat this a second time and then top with the chopped chocolate and serve.

These can be made ahead of time and packed up to take away. Either pack the glasses into a large Tupperware container or leave the chia pudding in one bowl and the raspberries in another and make when you arrive at your destination.

If the chia pudding thickens too much, loosen it with a bit of milk or water before serving.