Layered Berry & Granola Custard Pots

Looking for a nourishing treat that looks fancy but is surprisingly easy to make? These Layered Berry, Granola Custard Pots are the answer. Featuring a rich, creamy custard blended with Natvia Synbiotic sweetener, naturally sweetened berry chia jam, and a crunchy granola topping, this recipe is perfect for breakfast, dessert, or an afternoon pick-me-up.

Layered Berry Granola Custard Pots

For the custard

• 2 tablespoons custard powder 
• 4 tablespoons Natvia Synbiotic sweetener 
• 1 teaspoon vanilla extract 
• 400ml milk of choice  
• 200g natural / coconut yogurt 

For the berry chia jam 

• 120g frozen berries 
• 2 tablespoons Natvia Synbiotic sweetener 
• 2 tablespoons chia seeds 

Additional bits

• Granola 
• Freeze-dried fruits  
• Flaked almonds  

1. First make the custard: Mix together the custard powder, Natvia, vanilla and just enough of the milk to make a paste and whisk well. Add in the remaining milk and whisk really well. 
2. Heat the custard mixture in a pan and whisk and simmer for 4-5 minutes until thickened and smooth. Set aside to cool. 
3. Add to a blender with the yogurt and blend until thick and smooth. Set aside/chill until ready to layer up. 
4. Meanwhile, heat the berries in a pan with a dash of water and simmer for 5 minutes. Stir in the Natvia and chia seeds and stir well, then set aside to cool. 
5. Layer up: Spoon some cooled custard into the base of 2 x glass sundae dishes. Next add chia berry jam, then a generous layer of granola. Repeat again, then scatter over a little extra freeze-dried fruit and almonds. Chill in the fridge for 1 hour - then enjoy!