Berry Crunch Breakfast
- Summer
- Quick & Easy
This fruity breakfast is so easy to make (you can even keep the topping in the fridge for a couple of days) and the nuts and seeds are loaded with all sorts of good stuff that’ll keep you perky all morning.
Ingredients
30g desiccated coconut
30g Flaked Almonds
3tbsp almonds
3tbsp hazelnuts
3tbsp pumpkin seeds
1tbsp ground flaxseed
The berry and yogurt layer
200g fresh mixed berries
2 tbsp Berry Compote (optional)
Method
Lightly toast the desicated coconut, flaked almonds and pumpkin seeds in a dry frying pan until golden brown. Roast the hazelnuts in a 170C oven for 5-7 minutes until they are golden brown. Roughly chop the hazelnuts. Combine the nuts, toasted seeds and flax seeds together in a bowl.
In a glass, layer the yogurt, mixed berries, berry compote (if using) and nuts and seed mix. Repeat this step until you have 3 layers of each component.
Serve and enjoy.
In this recipe...
Raspberry Yogurt
10
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There’s a special code on almost every pack of Yeo Valley which you can redeem online for Yeokens.
