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Breakfast recipe

Layered Apricot Almond Yoghurt Pots with Granola and Chia

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

Start planningStart cookingIngredients
10 min410 kcal2 base servingsNo CookFreshKid Friendly
ContainsGluten, Milk, Tree nuts
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Recipe and nutrition estimates

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Focus ingredients: apricots, almonds

Dietary fit: Vegetarian, Lower Sugar

Serving tip: Pack the granola separately for lunchboxes or commutes so it stays crisp.

Apricot Almond Yogurt Pots plated and ready to serve.

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Ingredients

What you need

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

You'll also need

bowl, spoon

Method

Step by step

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

    Prep the ingredients

    Stone and dice the apricots if fresh, then roughly chop the almonds and keep a little of both aside for topping. This should take about 1 minute.

    1 min
  2. Apricot Almond Yogurt Pots cooking step 2: Start cooking.
    Step 2

    Finish and serve

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

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

    Finish and serve

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

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

    Finish and serve

    Finish with granola, chia seeds, and the crunchy topping just before eating, or pack the topping separately and add it in 30 seconds at breakfast.

    1 min