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Berry and granola yogurt pots
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200g essential Waitrose frozen berries
½ tbsp agave nectar
240g My Authentic Greek Yogurt 10% by Kri Kri *
20g jumbo oats
10 hazelnuts, roughly chopped
1 tsp agave nectar
10g dried cherries
(*Available in selected stores)
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.
This recipe appeared in Waitrose & Partners Health, 'Fill up on Flavour' supplement, New Year 2020 issue
Typical values per serving:
This recipe was first published in January 2020.