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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.

Start planningStart cookingIngredients
10 min530 kcal2 base servingsBreakfastQuickFamily FriendlyVegetarian
ContainsMilk
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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.

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

Dietary fit: Vegetarian, Gluten-free

Serving tip: Keep refrigerated at0–5°C and eat within24hours of preparation or an earlier ingredient use-by limit. Transport chilled with an ice pack. For larger households, repeat complete batches; extra sequential cooking adds another cooking cycle and preparing more fruit takes longer.

Apple Raspberry Yoghurt Crunch Pots with Sunflower Seeds plated and ready to serve.

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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

knife and chopping board, scales and measuring jug, 3l mixing bowl, grater, 750ml lidded pot per serving

Method

Step by step

Up to 8 clear steps
  1. Apple Raspberry Yoghurt Crunch Pots with Sunflower Seeds cooking step 1: Prepare the fruit.
    Step 1

    Prepare the fruit

    For more than 2 servings, first divide all displayed ingredient totals into separate batches of no more than 2. Use each batch’s share of the displayed amounts in its own equipment. Core and finely dice all apples. Finely grate 1g lemon zest and measure 5ml juice, saving unused lemon. Wash raspberries and halve larger fruit.

    4 min
  2. Apple Raspberry Yoghurt Crunch Pots with Sunflower Seeds cooking step 2: Flavour the yoghurt.
    Step 2

    Flavour the yoghurt

    Stir all yoghurt, maple syrup, cinnamon and measured lemon zest and juice until smooth.

    1 min
  3. Apple Raspberry Yoghurt Crunch Pots with Sunflower Seeds cooking step 3: Layer the pots.
    Step 3

    Layer the pots

    Layer half the yoghurt with half the apples and raspberries in 750ml pots, one per serving in this batch, then repeat with the remainder.

    2 min
  4. Apple Raspberry Yoghurt Crunch Pots with Sunflower Seeds cooking step 4: Finish with crunch.
    Step 4

    Finish with crunch

    Add all sunflower seeds and any raspberry juice. Serve now, or cover and refrigerate; keep seeds separate for crunch if preparing ahead.

    2 min