Raspberry and Mixed Berry Crunch Breakfast

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.

  • 15 mins
  • Serves 4
  • Beginner


The topping

  • 30g desiccated coconut
  • 30g Flaked Almonds
  • 3tbsp almonds
  • 3tbsp hazelnuts
  • 3tbsp pumpkin seeds
  • 1tbsp ground flaxseed

The berry and yogurt layer


  1. 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.
  2. 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.
  3. Serve and enjoy.

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