Use two recycled containers or mason jars and add first the oats and then the chia seeds. Add the milk and sweeten with honey. Close the container and place inside the fridge. Let the chia and the oats soak overnight.

Prepare the fruit by peeling and slicing the persimmon and also by mashing some of the persimmon to make a puree. The pomegranate jewels you can use fresh or frozen. Cut few pieces of honeycomb and set aside.

Take out of the fridge the overnight chia and oats. Open the container and with a spoon make pockets to be able to add the fruit.

Add first the persimmon rounds, one per side. Then top with persimmon puree and add the pomegranate. Top with pieces of honeycomb. Close and decorate with ribbon and a napkin.

Keep the container in the fridge and when ready to pack the lunchbox include an ice pack to preserve the temperature and avoid spoilage.