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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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
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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