Breakfast recipe

Apple Raspberry Yoghurt Crunch Pots with Sunflower Seeds

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Quick layered breakfast pots with greek yoghurt, apple, raspberries, sunflower seeds, maple, cinnamon, and lemon.

10 min320 kcal2 base servingsBreakfastQuickFamily FriendlyVegetarian
ContainsMilk
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Recipe and nutrition estimates

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Focus ingredients: greek yoghurt, apple, raspberries, sunflower seeds

Dietary fit: Vegetarian, Gluten-free, Lower Sugar

Serving tip: Keep the sunflower seeds separate if packing ahead so they stay crunchy.

Apple Raspberry Yoghurt Crunch Pots with Sunflower Seeds.

Image: Shop Sorted generated asset

Ingredients

What you need

  • 400g greek yoghurt
  • 2 apple
  • 150g raspberries
  • 40g sunflower seeds
  • 2 tbsp maple syrup
  • 1 tsp ground cinnamon
  • 1 lemon

You'll also need

mixing bowl, grater, knife, chopping board, serving pots

Method

Step by step

Up to 8 clear steps
  1. Apple Raspberry Yoghurt Crunch Pots with Sunflower Seeds cooking guide image for prepare the fruit.
    Step 1

    Prepare the fruit

    Core and dice the apples into small pieces, finely grate half the lemon zest, and halve any large raspberries so the pots spoon up neatly.

    4 min
  2. Apple Raspberry Yoghurt Crunch Pots with Sunflower Seeds cooking guide image for flavour the yoghurt.
    Step 2

    Flavour the yoghurt

    Stir the greek yoghurt with the maple syrup, ground cinnamon, lemon zest, and 1 teaspoon lemon juice for 30 seconds until smooth.

    1 min
  3. Apple Raspberry Yoghurt Crunch Pots with Sunflower Seeds cooking guide image for layer the pots.
    Step 3

    Layer the pots

    Spoon half the yoghurt into two bowls or pots, add half the apple and raspberries, then repeat the layers so the fruit stays visible.

    2 min
  4. Apple Raspberry Yoghurt Crunch Pots with Sunflower Seeds cooking guide image for finish with crunch.
    Step 4

    Finish with crunch

    Scatter over the sunflower seeds and spoon any raspberry juices around the top; serve straight away or chill for up to 2 hours.

    2 min