EATING LIKE EMILY MARIKO FOR 24 HOURS

Ingredients

• 2 tablespoons Chia Seeds (raw, unsalted)
• 2 tablespoons Rolled Oats (old‑fashioned, not instant)
• 2 tablespoons Oat Milk (unsweetened)
• 2 tablespoons Honey Greek Yogurt (full‑fat, sweetened with honey)
• 1 tablespoon Pomegranate Seeds (freshly deseeded)
• 2 slices Persimmon (Sharon Fruit) (ripe but firm, sliced thin)

Instructions

1. Gather Ingredients

   Measure out chia seeds, rolled oats, oat milk, and honey Greek yogurt and have the pomegranate and persimmon ready for topping.

   Time: PT2M

2. Combine Base Ingredients

   Add the chia seeds, rolled oats, oat milk, and honey Greek yogurt into the mason jar.

   Time: PT2M

3. Mix Thoroughly

   Using the spoon, stir the mixture until everything is evenly distributed and the chia seeds are fully immersed.

   Time: PT1M

4. Refrigerate Overnight

   Seal the jar with its lid and place it in the refrigerator for at least 8 hours or overnight to allow the chia to gel.

   Time: PT0M

5. Add Fresh Toppings

   In the morning, remove the jar, give it a quick stir, then top with pomegranate seeds and sliced persimmon.

   Time: PT1M

6. Serve

   Enjoy the chilled chia yogurt bowl straight from the jar or transfer to a bowl if preferred.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

9 g

Fiber

8 g