Why You’ll Love Layered Yoghurt Pots Recipe

I keep coming back to this recipe because it balances textures and flavors perfectly. The yoghurt is thick and creamy, the berry coulis adds natural sweetness and tang, and the toasted muesli brings a warm crunch. I also enjoy how practical it is, since I can prepare everything in advance and have a ready-to-go option waiting in the fridge.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Toasted Muesli:
3 cups rolled oats
½ cup sunflower seeds
½ cup shredded coconut
1 tsp cinnamon
2 Tbsp coconut oil
4 Tbsp maple syrup
2 Tbsp rice bran oil

Berry coulis:
300g frozen mixed berries
2 Tbsp honey

To Assemble:
600g thick greek yoghurt

Directions

I start with the toasted muesli by preheating the oven to 160°C fan bake. In a large bowl, I combine the rolled oats, sunflower seeds, shredded coconut, and cinnamon.

In a separate microwave-safe bowl, I add the coconut oil, maple syrup, and rice bran oil. I melt the mixture in short bursts until the coconut oil is fully melted, then stir everything together. I pour this over the dry ingredients and mix well until evenly coated.

I spread the mixture into a roasting dish and bake it for 15 minutes, then stir. I return it to the oven for another 10 minutes, stir again, and then remove it to cool completely.

For the berry coulis, I add the frozen mixed berries and honey to a saucepan and simmer gently until the berries break down and release their juices. I mash any larger pieces if needed, then set the coulis aside to cool.

To assemble, I spoon a thick layer of yoghurt into the base of six glasses. I add a layer of berry coulis, followed by a layer of toasted muesli. I repeat the layers once more with yoghurt, coulis, and muesli. I place the pots in the fridge to set before serving.

Servings and Timing

This recipe makes 6 pots. I usually spend about 20 minutes on preparation and around 25 minutes cooking, making the total time approximately 45 minutes, plus chilling time.

Variations

I sometimes swap the plain Greek yoghurt for a fruit-flavored yoghurt when I want extra sweetness. I also like adding different seeds or nuts to the muesli, or using a single berry like raspberries or strawberries for the coulis. When I want it extra indulgent, I drizzle a little honey on top before serving.

Storage/Reheating

I store the assembled yoghurt pots in the refrigerator for up to 4 days, making them perfect for meal prep. I keep any extra toasted muesli in an airtight container at room temperature so it stays crunchy. I don’t reheat this recipe, since it’s best enjoyed chilled.

FAQs

Can I make these yoghurt pots ahead of time?

I often make them several days in advance, and they hold up well in the fridge for up to 4 days.

How do I keep the muesli crunchy?

I store extra muesli separately and only layer it in when assembling the pots.

Can I use fresh berries instead of frozen?

I use fresh berries when they’re in season, simmering them the same way to make the coulis.

Is Greek yoghurt necessary?

I prefer Greek yoghurt for its thickness, but any thick yoghurt works well.

Can I make this dairy-free?

I substitute a thick plant-based yoghurt and it still layers beautifully.

What sweetener can I use instead of honey?

I replace honey with maple syrup when needed, using the same amount.

Can I reduce the sweetness?

I simply reduce the honey in the coulis or the maple syrup in the muesli.

What size glasses work best?

I like using small jars or dessert glasses so the layers are clearly visible.

Can kids enjoy this recipe?

I find this recipe very kid-friendly, especially with fruit yoghurt or extra berries.

How do I know the coulis is ready?

I know it’s ready when the berries are broken down and the sauce looks slightly thickened.

Conclusion

I love these layered yoghurt pots because they’re fresh, colorful, and easy to prepare ahead of time. With creamy yoghurt, fruity coulis, and crunchy muesli in every spoonful, they’re a simple yet satisfying option I enjoy serving again and again.