Ingredients
What you need
- 240g porridge oats
- 400g Greek yoghurt
- 300ml semi skimmed milk
- 2 apples
- 200g raspberries
- 40g pumpkin seeds
- 2 tbsp honey
- 1 lemon
- 1 tsp ground cinnamon
You'll also need
large mixing bowl, box grater, spoon, four jars or bowls
Breakfast recipe
Bright Apple Raspberry Bircher Pots with Yoghurt
Creamy overnight oats with grated apple, raspberries, yoghurt, cinnamon, and pumpkin seeds for a make-ahead family breakfast.
10 min445 kcal4 base servingsMake AheadNo CookFamily BreakfastFilling
ContainsMilk
Allergy and dietary checks
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Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
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Method
Step by step
Step 1Mix the oat base
Put the porridge oats, Greek yoghurt, milk, honey, cinnamon, and a small squeeze of lemon juice in a large bowl. Stir until the oats are fully coated and the mixture looks loose enough to spoon.
Step 2Grate in the apple
Coarsely grate the apples, stopping before the cores, then fold the grated apple through the oat mixture so the juices loosen the oats.
Leave the peel on for colour and less prep.
Step 3Layer with berries
Spoon half the oat mixture into four jars or bowls. Add half the raspberries, then repeat with the remaining oats and berries.
Step 4Chill until creamy
Cover and chill for at least 20 minutes, or overnight if making ahead, until the oats are creamy and spoonable.
If the pots thicken too much by morning, loosen each one with a splash of milk.
Step 5Finish with seeds
Scatter pumpkin seeds over the pots and add an extra pinch of cinnamon before serving.
More to plan
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