Yogurt and fruit puree breakfast

Course Breakfast
Calories 400 kcal


  • 400 g Greek style yogurt natural, full fat
  • 320 g any fruit combinations- dessert apples, bananas, blueberries, strawberries or raspberries fresh or frozen
  • 2-4 tbsp water
  • 75 g rolled oats
  • ¼ tsp ground cinnamon optional
  • 1 tbsp desiccated coconut or linseed mix
  • 50 g chopped hazelnuts
  • Fresh blueberries to garnish


  • Prepare your fruit if using fresh fruit e.g. peel, core and roughly chop apples, peel and slice banana and hull berries.
  • Place the fruit in a saucepan with the water. Gently heat for a few minutes and bring to simmering point to make a purée. Stir gently.
  • Mix the oats, cinnamon (if used), coconut or linseed mix and nuts together (for extra flavour and crunch you can toast these ingredients over a medium heat in a dry non-stick frying pan)
  • Place 4 dessert spoons of yogurt in the base of 4 wine or sundae dishes. Layer a 4 dessert spoons of the fruit purée then 2 dessert spoons of the crunchy oat mixture. Repeat the layers and finish with fresh berries on top.


Keyword Apple, Banana, Blueberries, Breakfast, Cinnamon, Greek yogurt, Hazelnuts, Mixed berries, Raspberries, Rolled oats, Strawberries




September 30, 2016



September 29, 2016