Berry crunch breakfast

Serves: 3-4
Prep Time: 30 mins

Berry crunch breakfastIngredients:

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

Method:

  1. 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.
  2. Swirl the berries through the Yeogurt.
  3. Spoon into four glasses and top with the nut and seed mixture.

Top Tip

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

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