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Yogurt Breakfast Pots with Ground Nuts, Seeds and Raspberries

Yogurt Breakfast Pots with Ground Nuts, Seeds and Raspberries

Yields 4 Servings
10m
occasions
Breakfast, Brunch
dairy ingredients
Yogurt
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Yogurt Breakfast Pots with Ground Nuts, Seeds and Raspberries

INGREDIENTS

Ingredients

DIRECTIONS

Ingredients

1
If using frozen raspberries, defrost berries first.
2
Mash the raspberries with the honey, and spoon into 4 glasses or bowls.
3
Using a high speed mixer, blitz the nuts, seeds, cacao and cinnamon until slightly grainy (like coffee grounds).
4
Stir blitzed seeds and nuts into the yogurt, then divide over the berries.
5
Chill for at least 1 hour (or overnight).

Breakfast made simple with these yogurt pots! We teamed up with food writer Lilly Higgins to celebrate the simplicity and versatility of natural yogurt in a new recipe series, Yogurt, It’s Great Inside.

Ingredients

Instructions

1
If using frozen raspberries, defrost berries first.
2
Mash the raspberries with the honey, and spoon into 4 glasses or bowls.
3
Using a high speed mixer, blitz the nuts, seeds, cacao and cinnamon until slightly grainy (like coffee grounds).
4
Stir blitzed seeds and nuts into the yogurt, then divide over the berries.
5
Chill for at least 1 hour (or overnight).
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This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here.

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