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
  • 1 pan
  • Beginner

Ingredients

For the topping:
30g/1oz desiccated coconut
3tbsp almonds
3tbsp hazelnuts
3tbsp pumpkin seeds
1tbsp ground flaxseed

For the berry and yogurt layer:
200g/7oz fresh blueberries or mixed berries
1tbsp Crème de Cassis (optional)
200g/7oz Blueberry Yogurt

Method

1. Lightly toast the desiccated coconut and nuts until golden brown. Let it cool for a minute or two, then pop it in a food processor or blender with the pumpkin seeds and pulse it until it’s coarsely chopped. Stir in the flaxseed.

2. Mix together the berries and Crème de Cassis and swirl it through the yogurt.

3. Spoon the yogurt mixture into four glasses and top with the nut and seed mixture.

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