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Layered Yoghurt Pots

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Fresh and satisfying layered yoghurt pots made with creamy Greek yoghurt, a vibrant berry coulis, and homemade toasted muesli. Perfect for breakfasts, snacks, or make-ahead desserts.

Ingredients

Toasted Muesli:

3 cups rolled oats

1/2 cup sunflower seeds

1/2 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

Instructions

  1. Preheat oven to 160°C (fan bake). In a large bowl, combine rolled oats, sunflower seeds, shredded coconut, and cinnamon.
  2. In a microwave-safe bowl, melt coconut oil, maple syrup, and rice bran oil. Stir until smooth and pour over dry ingredients, mixing to coat evenly.
  3. Spread mixture into a roasting dish and bake for 15 minutes. Stir, then bake another 10 minutes. Stir again and let cool completely.
  4. For the coulis, add frozen berries and honey to a saucepan. Simmer gently until berries break down and mixture thickens slightly. Mash larger berries if needed and let cool.
  5. To assemble, spoon a layer of yoghurt into six glasses. Add a layer of berry coulis, then a layer of toasted muesli. Repeat with another layer of yoghurt, coulis, and muesli.
  6. Refrigerate the pots to chill and set before serving.

Notes

Use fruit-flavored yoghurt for added sweetness.

Add nuts or different seeds to the muesli for variety.

Swap mixed berries for raspberries or strawberries.

Drizzle honey on top for extra indulgence.

Muesli stays crunchiest when stored separately until assembling.

Nutrition

Find it online: https://chocolatecoveredamy.com/layered-yoghurt-pots/