Layered Yoghurt Pots

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Breakfast yoghurt pots made from layers of creamy Greek yoghurt, homemade berry coulis and homemade maple and coconut toasted muesli. This tasty breakfast will last in the fridge for up to 4 days.

Breakfast is one of those meals I love eating, but resent making. The mornings can be so busy with everyone getting ready for school and work. To help combat the morning stress, I've started making these Layered Yoghurt Pots.

Made from layers of homemade muesli, berry coulis and Greek yoghurt, they are a perfect mixture of sweet, tart, crunchy and creamy. Best of all though, I can make 4 days' worth of breakfast in one go!

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Related Recipes:
Layered Yoghurt Pots

Ingredient notes:

Greek Yoghurt: This is a thick and creamy yoghurt which is more savoury than sweet. This balances out the sweet berries and maple muesli so well. If you prefer, use your favourite yoghurt.
Frozen Berries: Again, use your favourite frozen berries whether they are a mix, or just one variety. I tend to buy whichever is on special! If you like strawberries, check out Grace's recipe for Panna Cotta with Strawberry Coulis.
Maple Syrup: I love the caramel flavour of maple syrup. You could also use honey.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Toasted Muesli: Preheat the oven to 160°C fan bake. Add the rolled oats, sunflower seeds, coconut and cinnamon to a large bowl. Mix to combine.

Place the coconut oil, maple syrup and rice bran oil in a glass bowl then melt in the microwave in 30 second bursts until the coconut oil has melted.

Two glass bowls on a grey bench - one containing oats and seeds, the other containing maple syrup and coconut oil.

Mix to combine then pour over the dry ingredients. Using a spatula, mix everything together. Pour into a roasting dish.

Bake in the oven for 15 minutes then stir. Bake for another 10 minutes and stir again then remove from the oven and set aside to cool.

A large glass dish filled with toasted muesli.

Berry Coulis: Add the frozen mixed berries and honey to a saucepan. Simmer over a gentle heat until the berries have broken down. Mash any large berries if needed. Set aside to cool until ready to assemble.

Frozen berries in a saucepan on a grey bench.

Berries simmering in a saucepan on the stovetop.

To assemble: Add a thick layer of yoghurt to the base of 6 glasses, add a layer of berry coulis and a layer of toasted muesli. Repeat the layers again with yoghurt, coulis and muesli.

Yoghurt, berry compote and toasted muesli in containers on a grey bench.

4 tall glasses layered with yoghurt, berry compote and toasted muesli on a grey bench.

Place in the fridge to set before serving. These can be made up to 4 days in advance.

6 tall glasses layered with yoghurt, berry compote and toasted muesli on a grey bench.

6 tall glasses layered with yoghurt, berry compote and toasted muesli in the fridge

Recipe FAQs:

Do these taste ok after 4 days?

Yes! The middle layer of muesli will soften but that's not a bad thing!

Would these make a good dessert?

Absolutely. I often make smaller versions for the boys to eat after dinner.

Storage:

The berry coulis and the toasted muesli can be made in advance. Store the coulis in an airtight container in the fridge up to three days before making the pots. The muesli can be stored in an airtight container in the pantry up to a week before using.

Once you've made the desired number of layered yoghurt pots, store them in the fridge for up to 4 days.

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Layered Yoghurt Pots

Yield: Makes 6 pots

Prep Time: 20 minutes

Cook Time: 25 minutes

Layered yoghurt pots made with Greek yoghurt, berry coulis and a homemade toasted muesli of rolled oats, seeds and coconut chips.

Ingredients

Toasted Muesli:

3 cups rolled oats
½ cup sunflower seeds
½ cup shredded coconut
1 tsp cinnamon
2 Tbsp coconut oil
4 Tbsp maple syrup
2 Tbsp rice bran oil

Berry coulis:

300g frozen mixed berries
2 Tbsp honey

To Assemble:

600g thick greek yoghurt

Instructions

Toasted Muesli: Preheat the oven to 160°C fan bake.
Add the rolled oats, sunflower seeds, coconut and cinnamon to a large bowl. Mix to combine.
Place the coconut oil, maple syrup and rice bran oil in a glass bowl then melt in the microwave in 30 second bursts until the coconut oil has melted. Mix to combine then pour over the dry ingredients. Using a spatula, mix everything together. Pour into a roasting dish.
Bake in the oven for 15 minutes then stir. Bake for another 10 minutes and stir again then remove from the oven and set aside to cool.
Berry Coulis: Add the frozen mixed berries and honey to a saucepan. Simmer over a gentle heat until the berries have broken down. Mash any large berries if needed. Set aside to cool until ready to assemble.
To assemble: Add a thick layer of yoghurt to the base of 6 glasses, add a layer of berry coulis and a layer of toasted muesli. Repeat the layers again with yoghurt, coulis and muesli.
Place in the fridge to set before serving. These can be made up to 4 days in advance.

Notes

Store any extra muesli to an airtight container.
Swap the plain yoghurt for your favourite fruit yoghurt.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 468Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 6mgSodium: 736mgCarbohydrates: 60gFiber: 8gSugar: 27gProtein: 13g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya

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