GRANOLA + BERRY COMPOTE BREAKFAST POTS
These breakfast pots with layers of berry compote, greek yogurt and a nut free granola are a perfect breakfast to-go option. The granola and the compote take a little time to create - but believe me its well worth the effort. Prepare the granola and compote elements at the weekend, ready to layer up your pots in less than a minute in the week. This makes a large jar of granola which can also be served with your choice of milk and fresh fruit or add a sprinkling to your porridge for a tasty crunch!
Servings: 2
Ingredients
Nut free granola:
200g Greek Yogurt
Ingredients for granola
Dry ingredients:
300g oats
50g sunflower seeds
50g pumpkin seeds
20g chia seeds
1 tbsp ground flaxseeds
2 tsp ground cinnamon
Pinch of salt
Wet ingredients:
100ml maple syrup
60g coconut oil melted
2 tsp vanilla essence
Ingredients for berry compote:
200g frozen berries
½ tbsp agave nectar
Method
Start by making the granola:
Preheat oven to 180C, fan setting and line a large baking tray with parchment paper.
Place the dry granola ingredients into a large mixing bowl and stir until well combined.
Mix together the wet ingredients and pour over the dry ingredients. Stir until the granola is evenly coated.
Spread the granola mixture evenly out on the lined baking tray and place in the centre of the oven for 20-25 minutes. Turn the mixture every 5-8 minutes to ensure an evenly bake. You want the granola to have a nice golden colour but not burn.
Allow to cool for at least 30 minutes.
Now for the berry compote:
Place the berries into a small pan and cook over a low heat for approximately 10 minutes, until the juices are released. Turn up the heat and bubble for 10-15 minutes. Reduce the heat again and stir in the agave nectar. Simmer for 5-10 minutes until the mixture has a jammy consistency. Set aside to cool.
Now to assemble:
Start with a generous layer of the berry compote, followed by half the yogurt per portion and finish with a layer of granola. Option to add extra fresh berries.
