Recipe: Nut And Berry Yogurt Snack Pots
These lovely little DIY yogurt pots are really excellent for breakfast or a during-the-day snack. By making a berry compote and roasting a load of nuts with maple syrup you can mix it all into some delicious greek yogurt and make it really special. Don't forget to store it in some see through jars so you can see the lovely marbling of berry & yogurt.
- 1 tbsp blanched almonds
- 1 tbsp pistacho nuts
- 1 tbsp walnuts
- 1 tbsp blanched hazelnuts
- 50 ml maple syrup
- 100 g fresh strawberries
- 50 g fresh blueberries
- 50 g brown sugar
- 1 sprig rosemary
- 300 g greek yogurt
- 1 sprig fresh rosemary
- 1 tbsp freeze dried strawberries
Preheat The Oven
Preheat the oven to 170ºC.
Roast The Nuts
Throw all the nuts onto a tray, bake for 4 minutes then drizzle over the maple syrup. Toss them all together.
Bake for 2-3 minutes more, until you can really smell them roasting.
Leave the nuts to cool a little then roughly chop them.
Make The Compote
Hull and half the fresh strawberries and throw them and the blueberries into a small saucepan and put it over a high heat. Add the sugar and a sprig of rosemary.
Simmer for 10 minutes, until the fruit has broken down a bit into a thick compote.
Cool the compote in the fridge.
Layer And Store Or Enjoy
Layer the granola, compote and yogurt in glass so that everything is marbled slightly.
Top with the fresh berries, a few rosemary leaves and a scatter of freeze dried strawberries.
Keep in the fridge for a sweet treat at lunchtimes!
Makes 4 pots
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