Berry crunch breakfast
Prep Time: 30 mins
30 g (1oz) desiccated coconut
3 tbsp almonds
3 tbsp hazelnuts
3 tbsp pumpkin seeds
1 tbsp ground flaxseed
200g (7oz) fresh blueberries
or mixed berries
200g ( 7oz) Yeo Valley Blueberry
with a hint of lime Yeogurt
- Lightly toast the desiccated coconut and nuts until golden brown. Allow to cool for a minute or two, then pop in a food processor or blender with the pumpkin seeds and pulse until coarsely chopped. Stir in the flaxseed.
- Swirl the berries through the Yeogurt.
- Spoon into four glasses and top with the nut and seed mixture.
For a further flavour boost, add 1 tbsp creme de cassis to the berries!
For more information about Yeo Valley,please visit www.yeovalley.co.uk