Berry and granola yogurt pots
Prep
10 mins
Cook
35 mins
Servings
3
Difficulty
Medium
These berry and granola yogurt pots are my go to when I need something wholesome but quick. The beauty of this recipe is how simple it is, requiring just ten minutes of prep before you pop them in the oven. Greek yogurt is packed with protein to keep you satisfied, while the frozen berries deliver antioxidants that support overall wellness. I love layering the creamy yogurt with juicy berries, crunchy hazelnuts, and oats for a dessert that feels indulgent but genuinely nourishing. It's the perfect little treat to impress guests or simply treat yourself.
Ella x
Ingredients
- 200 gramsessential waitrose frozen berries
- ½ tbspagave nectar
- 240 gramsmy authentic greek yogurt 10% by kri kri
- 20 gramsjumbo oats
- 10 gramshazelnuts(hazelnuts, roughly chopped)
- 1 tspagave nectar
- 10 gramsdried cherries
Detail level
Instructions
- 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.
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