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
4 tbsp yogurt
4 tbsp quick granola
For the coulis
½ tbsp honey
For the quick granola
1 tbsp coconut oil
1 tsp cinnamon
50g sunflower seeds
50g pumpkin seeds
2 tbsp honey
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.