1. Prepare chia base (the day before): Mix chia seeds with the milk and 1 tbsp of yogurt or skyr. Let the mixture soak in the fridge overnight.
2. Bake granola.
Preheat the oven to 140 °C (285 °F) top/bottom heat.
Place the granola baking mix in a large bowl and mix with 150 g honey or maple syrup. Then, spread the mixture evenly on a baking tray lined with parchment paper and bake for approx. 35 minutes. Stir briefly with a wooden spoon every 10 minutes. Let the granola cool completely.
3. Stir in matcha.
Take the chia mixture out of the fridge. If it has become too firm, simply add a little milk and stir well. Then stir in the matcha powder until a uniform green cream is formed.
4. Layer the glasses.
Divide the matcha chia mixture into two glasses. Then add a layer of yogurt or skyr to each.
Slice the banana and distribute on top of the yogurt. Finally, sprinkle the crunchy granola over the top and garnish with a fresh mint leaf if desired.
Tip: Add the granola just before serving – this keeps it extra crunchy.
