Nadiya Hussain breakfast recipe Yeo Valley organic greek yogurt

Nadiya’s Breakfast Trifle

Top chef Nadiya Hussain came to see us in the valley – and did some filming for her new cookery show, Time To Eat. The series accompanies her new book of the same name, made for the time poor cooks among us.

The Bake Off winner is a big fan of our Greek yogurt, which she uses in this wonderful breakfast trifle recipe.

If you didn’t see the fun we had on BBC2 on 5th August, you can catch up on iplayer!

  • 1 hr
    (including 30 minutes chilling time)
  • Serves 6
  • Vegetarian
  • Beginner


For the yogurt layer:

500g Greek Style Natural yogurt

100g chia seeds

5 tbl spns honey

1 tspn ground cinnamon

For the fruit layer:

500g frozen summer fruits

3 tbl spns icing sugar

1 orange zest (slice the rest and freeze to use in hot and cold drinks)

For the bread/cake layer:

175g brioche slices

175g of your favourite granola

For the top:

A can of whippy cream


1. Start by making the chia seed yogurt, so that it can begin to thicken. Put the yogurt into a bowl and stir in the chia seeds, honey and cinnamon then set aside.

2. Place the frozen fruit into a clean bowl. Add the icing sugar and orange zest and leave the fruit to defrost.

3. Drain off the excess juice into a separate bowl for later before placing the defrosted fruit in the base of your trifle dish.

4. Rip the brioche into pieces and mix with the granola. Spread in a layer on top of the fruit and drizzle some of the reserved fruit juice over this layer.

5. Spoon on the chia yogurt and then leave the trifle to sit in the fridge for 30 minutes.

6. Before serving, squirt on some whippy cream straight from the can.

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