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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-style yogurt, Hazelnuts, Mixed berries, Raspberries, Rolled oats, Strawberries