This indulgent breakfast doubles up as a dessert, and it’s healthy and filling. Enjoy the crunch of the muesli, creamy yoghurt and fresh berries. Serves 2
1 Tbsp shredded coconut
3 Tbsp raw oats
2 Tbsp wheatgerm
2 tsp mixed raw sunflower and sesame seeds
1 Tbsp slivered almonds
1 tsp ground cinnamon
200 g Greek yoghurt
1 punnet strawberries
100 g Fresh or frozen raspberries
- Preheat oven to 220 C. To make muesli crumble place coconut, oats, wheatgerm, seeds, almonds and cinnamon on a non-stick tray lined with baking paper. Bake 15 mins or until golden brown.
- Place ¼ of the yoghurt into 2 clear glasses. Scatter with ¼ each of the berries. Sprinkle about 2 Tbsp muesli crumble over berries, then repeat with remaining yoghurt, berries and crumble.