Sign up

Breakfast recipe

Layered Mango Pumpkin Seed Yoghurt Pots with Maple

Make-ahead Greek yoghurt pots layered with mango, oats, pumpkin seeds, and lemon.

Plan with this recipeStart cookingIngredients
15 min360 kcal4 base servingsBreakfastMake AheadVegetarianFamily Friendly
ContainsMilk
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: mango, Greek yoghurt, pumpkin seeds, rolled oats

Dietary fit: Vegetarian, Lower Sugar

Serving tip: Season as you go and adjust the final texture before serving.

Mango Pumpkin Seed Yoghurt Pots plated and ready to serve.

Image: Shop Sorted generated asset

Ingredients

What you need

  • 600g Greek yoghurt
  • 160g rolled oats
  • 4 mango
  • 45g pumpkin seeds
  • 1 tsp ground ginger
  • 1 lemon
  • 1 tbsp maple syrup

You'll also need

mixing bowl, zester, knife, chopping board

Method

Step by step

Up to 8 clear steps
  1. Mango Pumpkin Seed Yoghurt Pots cooking step 1: Prepare the fruit.
    Step 1

    Prepare the fruit

    Chop the mango, zest half the lemon, and keep the pumpkin seeds ready for topping.

    7 min
  2. Mango Pumpkin Seed Yoghurt Pots cooking step 2: Flavour the yoghurt.
    Step 2

    Flavour the yoghurt

    Stir the Greek yoghurt with lemon zest, ground ginger, maple syrup, and 1 tsp lemon juice until smooth.

    3 min
  3. Mango Pumpkin Seed Yoghurt Pots cooking step 3: Soften the oats.
    Step 3

    Soften the oats

    Fold the rolled oats through the yoghurt and stand for 8 to 10 minutes so the oats soften without becoming stodgy.

    10 min
  4. Mango Pumpkin Seed Yoghurt Pots cooking step 4: Layer the pots.
    Step 4

    Layer the pots

    Spoon half the yoghurt into four pots, add most of the mango, then repeat with the remaining yoghurt.

    5 min
  5. Mango Pumpkin Seed Yoghurt Pots cooking step 5: Add crunch.
    Step 5

    Add crunch

    Scatter over the pumpkin seeds and reserved mango. Serve straight away or chill for up to 24 hours.

    2 min

More to plan

Related recipes for the week

Browse all recipes
Mango Almond Yoghurt Pots plated and ready to serve.

Breakfast recipe

Layered Mango Almond Yoghurt Pots with Maple

Make-ahead Greek yoghurt pots layered with mango, oats, flaked almonds, and lemon.

View recipe
Mango Chia Yoghurt Pots plated and ready to serve.

Breakfast recipe

Layered Mango Chia Yoghurt Pots with Maple

Make-ahead Greek yoghurt pots layered with mango, oats, chia seeds, and lemon.

View recipe
Mango Walnut Yoghurt Pots plated and ready to serve.

Breakfast recipe

Layered Mango Walnut Yoghurt Pots with Maple

Make-ahead Greek yoghurt pots layered with mango, oats, walnuts, and lemon.

View recipe