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Great for breakfast or at a picnic, these tasty yogurt pots have the summer freshness of strawberries and a raspberry coulis with a crunchy granola topping

Ingredients:

150g strawberries

4 tbsp  yogurt

4 tbsp quick granola

For the coulis

½ lemons

150g raspberries

½ tbsp honey

For the quick granola

1 tbsp coconut oil

1 tsp cinnamon

150g oats

50g sunflower seeds

50g pumpkin seeds

2 tbsp honey

Directions:

To make the coulis, juice the half lemon, then put in a pan with the raspberries and honey.

Cook over a gentle heat for a few moments, breaking down with the back of a wooden spoon. Blend to a purée, then push through a sieve and discard the raspberry seeds.

Divide between the bottom of four little pots or jars.

To make the quick granola, melt the coconut oil, cinnamon and pinch of salt in a medium pan over a gentle heat.

Pour in the oats, seeds and honey and stir well to combine. Continue to move around the pan until evenly browned, about 5 mins.

Spread out on a baking sheet to cool.

While it’s cooking, slice up the strawberries and divide between the pots, layering up over the coulis.

Spoon 1 tbsp of yogurt on top of each pot. Finish each pot with 1 tbsp of granola sprinkled over.

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