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26 Mar, 2018

Breakfast pots

These homemade breakfast pots are perfect on any day of the week. You can make them the night before so they are ready and waiting in the morning. Or have fun making on the weekend with all of the toppings laid out for hungry breakfasters to help themselves.

Recipes

Equipment

Mixing bowl
Sauce pan
Jars

Ingredients

For the granola
400g Oats
1 tbsp Cashew nuts, roughly chopped
1 tbsp Pumpkin seeds
1 tbsp Maple syrup
2 tbsp coconut oil
1 tbsp Coconut chips
1 tbsp Golden raisins

For the compote
200g Blueberries
1 tbsp Coconut sugar

Toppings
Mango, peeled and sliced
Blueberries
Banana, sliced
Raspberries

300g Coconut yogurt (or yogurt of your choice)

Method

These homemade breakfast pots are perfect on any day of the week. You can make them the night before so they are ready and waiting in the morning. Or have fun making on the weekend with all of the toppings laid out for hungry breakfasters to help themselves.


Place all of the ingredients for the granola into a bowl and using your hands mix them all together so that they are well combined and the oats are covered in the oil and maple syrup. Transfer them to a lined baking tray and roast in the oven for 15-20 minutes until the oats are golden. Remove from the oven and allow to cool complete before using. You can store them in a air tight jar for up to 1 month.

To make the compote, place the blueberries in a non-stick pan with the coconut sugar and a good splash of water. Cook on a low heat until the blueberries have completely broken down, add more water if needed, it should take 5-10 minutes. Once cooked tip into a small bowl to cool.

Prepare all of the fruit for the toppings.

To create the jars, firstly spoon in the granola, top with your choice of yogurt, add in the fresh fruit and then pour over the blueberry compote.
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