Berry and granola yogurt pots

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. 

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  • Serves3
  • CourseBreakfast
  • Prepare10 mins
  • Cook35 mins
  • Total time45 mins

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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

  1. 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.

  2. 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.

  3. 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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