Open Shop Sorted

Breakfast recipe

Layered Blueberry Almond Yoghurt Pots with Granola and Chia

No ratings yet

Layered blueberry and almond yogurt pots with fruit through the middle and granola kept crunchy on top.

Start planningStart cookingIngredients
10 min515 kcal2 base servingsNo CookFreshKid Friendly
ContainsGluten, Milk, Tree nuts
Allergy and dietary checks

Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.

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: blueberries, almonds

Dietary fit: Vegetarian

Serving tip: Keep granola, nuts and seeds separate until eating for crunch. Cover and refrigerate at 0–5°C. Use within 24 hours of preparation or the earliest ingredient use-by limit. Transport in an insulated bag with an ice pack and keep chilled until eating. Use one 500ml pot per serving; leave lid space and use an extra container if needed. For larger households, mix in two-serving batches and allow the active preparation time for each batch.

Blueberry Almond Yogurt Pots plated and ready to serve.

Image: Shop Sorted generated asset

Ingredients

What you need

  • 240g Greek yogurt
  • 90g granola
  • 120g blueberries
  • 25g almonds
  • 1 tbsp chia seeds
  • 1 tbsp honey

You'll also need

2l mixing bowl with cover for each two-serving batch, knife and chopping board, spoon and fork, kitchen scales and measuring jug, one 500ml lidded pot or bowl per serving

Method

Step by step

Up to 8 clear steps
  1. Blueberry Almond Yogurt Pots cooking step 1: Get prepped.
    Step 1

    Prep the ingredients

    Rinse blueberries and roughly chop almonds.

  2. Blueberry Almond Yogurt Pots cooking step 2: Start cooking.
    Step 2

    Mix the sauce

    Stir the honey through the yogurt until smooth, then spoon half into glasses, bowls, or lidded pots.

  3. Blueberry Almond Yogurt Pots cooking step 3: Build the flavour.
    Step 3

    Finish and serve

    Divide 60g blueberries and 12.5g almonds between the pots, cover with remaining yoghurt and top with remaining 60g berries and 12.5g almonds.

  4. Blueberry Almond Yogurt Pots cooking step 4: Bring it together.
    Step 4

    Finish and serve

    Finish with granola and chia seeds just before eating, or chill for up to 30 minutes and add the crunchy topping at the end.

    30 min