Prepare these the night before your breakfast. Mix the almond nut butter with a little of the almond milk in a medium-sized bowl to make a thin paste. Stir well and gradually add the rest of the milk.
Add the chia seeds, vanilla extract, maple syrup or honey and stir well. Cover and place in the fridge overnight.
Toast the flaked almonds in a dry frying pan for 1-2 minutes. Divide the almond mixture into 3 small bowls (or 2 large bowls). Add a little extra milk to thin the mixture if necessary and top with the warm flaked almonds and pomegranate seeds.
This recipe also works well topped with chopped fresh nuts and with raspberries stirred through the breakfast pot instead of pomegranate seeds.