Raspberry and Mixed Berry Crunch Breakfast

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

Ingredients

The topping

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)
200g Yeo Valley Organic Raspberry Yogurt

Try it with...

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.