I like making breakfast easy for myself! Nobody needs to be messing around with complex recipes, unless it's a Sunday brunch & then I completely understand the reasons for taking a little extra time. Rushed weekday mornings I like quick pre-made / grab-and-go options like this one.
I'm using berries, apples & rhubarb from the garden, but your fruity bottom (I'm laughing childishly) can actually be made up of anything. The middle layer is coconut yoghurt & I've used some homemade granola on top.
INGREDIENTS (makes 4)
4 stems rhubarb (chopped)
4 red apples (cored & chopped)
150g coconut yoghurt
120g oats (use gluten free if sensitive to gluten)
40g coconut oil
2 tbsp maple syrup
1 pinch salt
- Gentle warm the chopped fruit & berries in a pan. Add maple syrup if the rhubarb is quite tart. Allow to cool, then spoon evenly into 4 glass jars
- Spoon yoghurt into each glass
- Melt the coconut oil, stir through the maple, oats & salt, then lay out on a flat baking tray & pop in the oven at 180C for 20 to 30 minutes or until golden. Allow to cool, then spoon on top of the yoghurt
- Stores in the fridge for up to 3 days. You can even put a lid on the jar & take it to work