Mix up breakfast time with these delicious fruity yogurt pots. The homemade granola with hazelnuts and cherries makes all the difference too.
- Serves3
- CourseBreakfast
- Prepare10 mins
- Cook35 mins
- Total time45 mins
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
- 200g essential Waitrose frozen berries
- ½ tbsp agave nectar
- 240g My Authentic Greek Yogurt 10% by Kri Kri
FOR THE GRANOLA
- 20g jumbo oats
- 10g hazelnuts, roughly chopped
- 1 tsp agave nectar
- 10g dried cherries
Method
Tip the frozen berries into a small pan and cook on a low heat for 10 minutes, until the juices are released. Turn up the heat and bubble for 10-15 minutes, then reduce the heat again, stir in the agave nectar and simmer for 5-10 minutes until the mixture is jammy. Set aside to cool.
Meanwhile, preheat the oven to 180?C, gas mark 4. In a bowl, mix the oats and nuts with 1 tsp agave nectar then tip into a small baking dish. Put in the oven for 5-10 minutes then stir through the dried cherries and cook for a further 5 minutes. Leave to cool.
Divide the compote between 3 small tumblers (or 150g pots if transporting). Add the yogurt to each and top with the granola.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 818kJ/ 196kcals |
|---|---|
Fat | 10g |
Saturated Fat | 5.8g |
Carbohydrates | 17g |
Sugars | 12g |
Fibre | 2.8g |
Protein | 6.9g |
Salt | 0g |
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