Breakfast recipe

Layered Cherry Almond Yoghurt Pots with Granola and Chia

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Layered cherry almond yogurt pots with fruit, granola, and chia for a quick no-cook breakfast.

15 min430 kcal2 base servingsNo CookFreshKid Friendly
ContainsGluten, Milk, Tree nuts
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Recipe and nutrition estimates

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Focus ingredients: cherries, 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.

Cherry Almond Yogurt Pots plated and ready to serve.

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Ingredients

What you need

  • 240g yogurt
  • 90g granola
  • 120g cherries
  • 25g almonds
  • 1 tbsp chia seeds

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. Cherry Almond Yogurt Pots cooking step 1: Get prepped.
    Step 1

    Prep the ingredients

    Wash, pit and halve cherries, then chop all almonds for topping.

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

    Finish and serve

    Spoon half the yogurt into glasses, bowls, or lidded pots.

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

    Finish and serve

    Layer in half the cherries, then add the remaining yogurt and fruit so every portion has fruit through the middle.

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

    Finish and serve

    Finish with all granola, chia seeds and chopped almonds immediately before eating, or keep these toppings separate until serving.

    1 min