Mango Cheesecake Breakfast Pots

Method

1. 1 Toast the almonds, sunflower seeds, pumpkin seeds, flaxseeds, and oats in a dry non-stick pan over a medium heat for around 5 minutes, or until the seeds start to pop.
2. 2 Transfer to a blender along with the olive oil, cinnamon, and salt. Blend until a fine powder forms.
3. 3 Press the powder firmly into the base of 3 breakfast jars to compact. Place in the freezer to set while you make the filling.
4. 4 Add the frozen mango, silken tofu, chia seeds, maple syrup, vanilla essence, and cardamom to a blender and blend until completely smooth and creamy.
5. 5 Pour the filling evenly over each base.
6. 6 Top with the chopped frozen mango, a handful of granola, and a drizzle of maple syrup if using. Leave to set in the fridge overnight.
7. 7 Remove from the fridge and enjoy straight from the jar.