Berry and granola yogurt pots
Mix up breakfast time with these delicious fruity yogurt pots. The homemade granola with hazelnuts and cherries makes all the difference too.
- Prepare10 mins
- Cook35 mins
- Total time45 mins
- 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
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.
Typical values per serving when made using specific products in recipe