It’s simple, cool, refreshingly tasty and I usually have to fight Smallest Boy for it!
Because the school runs will stop in the next couple of weeks, so too will my yummy berry compote breakfasts.
Unless of course, I make them myself.
With ingredients including Greek yogurt, stewed berries, pumpkin and sunflower seeds it appeared easy enough but I wanted to do it justice.
First confession: I have no measurements for this. I just eyeballed everything. When I was stewing the fruit, I added in sugar according to my own taste preferences as I went along. One thing I took from home economics in school (or is it from the countless cookery shows I used to watch) you can always add but it is harder to remove.
So broadly speaking the ingredients I used are:
A bag of frozen raspberries from Lidl. A tub of Glenisk Greek yogurt. Some pumpkin and sunflower seeds.
My method of madness:
A handful of frozen berries. This was a tester recipe after all and I was loathe to waste them. I put them, 2 tablespoons of water and a splash of vanilla extract plus 1 teaspoon of caster sugar and onto a low heat until the berries thawed. It makes a lovely syrupy juice. Add more sugar to your taste.
Allow to cool completely.
Assembly has never been so pretty. Spoon some of the berry mix into a wine glass. Coz that looks the part. Spoon over some yogurt, layer on more berries etc. Sprinkle the seeds on top. Granola would be gorgeous on top of this as well.
Sit down and enjoy. Easy peasy.
I love this stuff. Hopefully you will too.