Luxury Yoghurt Pot with Berry Compote

This is perfect for breakfast or on the go meal. It's quick, easy and can be made the night before to soak so it's thick, creamy and delicious the next morning. The longer you leave it, the thicker and creamier the yoghurt becomes as the liquid runs down from the yoghurt and gets soaked up by the bottom.

Even better, the nuts and seeds get soaked by the excess liquid which is even healthier. I couldn't remember why so I googled it :

"Soaking softens skins and begins the sprouting process, which eliminates phytic acid, thereby making more minerals available. Soaking also promotes faster cooking and improved digestibility, because the gas-causing enzymes and trisaccharides in legumes are released into the soak water"

So there you go, a healthy and delicious yoghurt thats almost like a dessert. Almost.

Creamy Yoghurt Pot with Berry Compote

Serves: 1

Ingredients

• 15g porridge oats*

• 10g rye flakes

• 10g dried fruit ( mulberries, sultanas, raisins, cranberries etc. )

• 5g mixed nuts

• 5g mixed seeds

• 5g goji berries

• 100g thick yoghurt ( I usually use 'The Collective Straight Up Natural yoghurt' or Tescos Finest Greek Yoghurt )

• 1/2 tsp vanilla esscence

• 80g frozen berries

• 1/3 tsp truvia ( or 1 tsp honey, maple syrup etc. )

• honey, to top, optional

• toasted seeds and dried fruit, to top

* You can use any muesli mix or even cereal or weetabix on the bottom

Method.

Method

- Add the oat and rye flakes to a tub or jar. Sprinkle the nuts, seeds and fruit on top.

- Mix the yoghurt and vanilla together. Scoop the yoghurt on top and tap the tub/jar against a hard surface a few times.

- Add the frozen berries to a bowl and heat in the microwave or over the hob with a splash of water until defrosted. Stir in the sweetener and pour over the yoghurt.

- Seal tight and pop it in the fridge until ready to be eaten!