Description
Fresh and satisfying layered yoghurt pots made with creamy Greek yoghurt, a vibrant berry coulis, and homemade toasted muesli. Perfect for breakfasts, snacks, or make-ahead desserts.
Ingredients
Scale
- 3 cups rolled oats
- 1/2 cup sunflower seeds
- 1/2 cup shredded coconut
- 1 tsp cinnamon
- 2 tbsp coconut oil
- 4 tbsp maple syrup
- 2 tbsp rice bran oil
- 300g frozen mixed berries
- 2 tbsp honey
- 600g thick Greek yoghurt
Instructions
- Preheat oven to 160°C (fan bake). In a large bowl, combine rolled oats, sunflower seeds, shredded coconut, and cinnamon.
- In a microwave-safe bowl, melt coconut oil, maple syrup, and rice bran oil. Stir until smooth and pour over dry ingredients, mixing to coat evenly.
- Spread mixture into a roasting dish and bake for 15 minutes. Stir, then bake another 10 minutes. Stir again and let cool completely.
- For the coulis, add frozen berries and honey to a saucepan. Simmer gently until berries break down and mixture thickens slightly. Mash larger berries if needed and let cool.
- To assemble, spoon a layer of yoghurt into six glasses. Add a layer of berry coulis, then a layer of toasted muesli. Repeat with another layer of yoghurt, coulis, and muesli.
- Refrigerate the pots to chill and set before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking and Assembling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pot
- Calories: 320
- Sugar: 12g
- Sodium: 0mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg