Try this sweet breakfast fix from @georgieeatsuk.
Breakfast Raspberry Chia Pudding
100 g (1 cup) raspberries fresh or frozen
250 ml (1 cup) milk of choice
2 tbsp maple syrup
1 tsp vanilla extract
5 tbsp chia seeds
Combine the raspberries, milk, maple syrup and vanilla in a blender and whizz until completely smooth. Depending on how sweet your berries are, you may want to add an extra dash of maple syrup here.
Pour the mixture into a large bowl or Tupperware container and add your chia seeds. Stir well to combine then cover and refrigerate for at least 4 hours or, ideally, overnight.
Once the chia pudding has thickened, you are ready to serve. Layer the pudding with mashed raspberries in a glass jar/glass and top with extra fresh raspberries or coconut chips and freeze dried strawberries.