0.5 cup almond milk ((more for a thinner smoothie))
drop of vanilla extract
50 grams natural soy yogurt
3 tbs gluten-free granola
4 figs (1 for decoration)
Place chia seeds in a container and add almond milk and a drop of vanilla extract. Stir well to combine, close container with a lid and set in the fridge to soak for at least 2 hours, or overnight.
Peel and mash 3 figs with a fork. Make a few fig slices and cut into quarters the rest.
In the morning, take the chia pudding out of the fridge and start assembling your breakfast: place a few fig slices on jar walls and press in with your fingers or a spoon to make them stick. Add a couple of spoons of chia pudding on the bottom and a layer of granola. Top with mashed figs, then add a few spoons of yogurt on top and finish with the rest of the chia pudding.
Decorate with figs slices and granola on top on serve.