Strawberries and raspberries work really well together and the addition of the redcurrants, makes this breakfast a delicious – and portable – start to the morning.
Recipe by Lindsey Fosker from Eat Unique.
The good thing about preparing food in a jar is they are portable, so perfect for breakfast on the go. I normally make up much more compote than I need when the berries are in season, then freeze, ready for the colder months.
These breakfast jars can be made up the day before, store in the fridge overnight.
Ingredients
- 120g fresh raspberries (plus 10 reserved for topping)
- 250g strawberries, storks removed and cut into quarters (plus 6 reserved for topping)
- Handful of red and/or black currants, plus 10 reserved for topping
- 3-4 tsp honey
- 220g fat free Greek yoghurt
- 100-150g seeded granola
- Sprig of mint to serve (optional)
Makes 5 small jars. Serves 2-4 with yoghurt & granola.
Directions
- Heat the strawberries on a low heat for around 8 minutes, stirring occasionally, add the raspberries and redcurrants.
- Continue to cook for another 4-5 minutes, until all the fruit has completely softened.
- Stir in the honey, cook for another minute, remove from the heat.
- Check for taste and add a little more honey if you need to.
- Leave to cool, while you prepare your jars.
- Spoon in the granola first, then add a couple of dollops of Greek yoghurt, followed by the summer berry compote
- Add another layer of granola, compote and then finish off with a few sliced strawberries, raspberries and a sprinkle of red and/or blackcurrants.
- Add a sprig of mint for decoration!
- If you have made up extra berry compote for freezing, leave to cool completely then transfer into small glass jars or ice cube trays and freeze. Lasts up to 3 months frozen, or 4 days in the fridge.
[box]Huge thanks to Eat Unique for devising these delicious breakfast pots, and making our fruit look so beautiful! Check out her website – full of healthy and delicious recipes using unrefined and seasonal ingredients.[/box]