People call them granola bowls, yogurt parfait (fancy...), Berry Crunch Yogurt, but we simply call them Yogurt and Granola Pots! And we love them for a tasty healthy breakfast or a yummy snack in the office. Easy to make, this recipe uses a frozen berry compote, so you can enjoy them all year round, even when fresh berries are out of season! Creamy, crunchy, fruity and extremely easy to put together, this is one of our favourite recipes for a weekend breakfast!
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Granola Pots for Every Occasion
Whilst we like granola pots for breakfast, they can be served on so many other occasions.
- Take granola pots on a picnic, no matter what time of day you have it.
- Granola and yogurt pots make an excellent healthy refined-sugar-free dessert.
- A perfect treat for brunch get-togethers or special occasions like baby showers.
- Perfect snack to take to work to enjoy at your desk!
Ingredients and Substitutes
You will need 4 ingredients to make these Berry Crunch Yogurt Pots, plus you can add some fresh fruit or berries or a sprig of mint to decorate!
- frozen mixed berries: can be replaced with frozen raspberries, blueberries or blackberries. Summer Berries or Forest Fruit Mix will also work well.
- honey: can be substituted with maple syrup, agave nectar, date molasses or simply a spoonful of sugar.
- Greek yogurt: or plain natural yogurt, just make sure it is thick and creamy, otherwise, you won't be able to create layers in your granola pots. Use dairy-free yogurt for plant-based granola pots.
- granola: choose your favourite granola. We like nutty granola for extra crunch, like maple pecan granola (sourdough granola recipe)
Best Yogurt for Granola Pots
Two words! Thick and creamy.
For this reason, full-fat Greek yoghurt works best in this recipe. The thick texture of the yogurt ensures effortless layering, allowing the frozen berry compote to sit on top of the yogurt without seeping in and mixing too much.
You may choose fat-free or low-fat yogurt, if you wish, but make sure to go for the brands with a thicker consistency.
You may choose to use flavoured yogurt too, but we feel it is unnecessary, as the berry compote and granola provide enough flavour!
However, you may use shop-bought vanilla yogurt, or simply mix some vanilla extract (or vanilla bean paste) through your Greek yogurt for extra decadence.
Adjusting The Recipe For Dietary Requirements
These granola pots are very easily adjustable for various dietary requirements:
Egg-Free: generally, most shop-bought granola is egg-free, but check the labels to make sure.
Refined Sugar-Free: choose granola that is naturally sweetened and you are onto a winner.
Vegan: use creamy coconut or soya-based yogurt instead of Greek yogurt, and substitute honey for agave nectar, maple syrup or date molasses. Make sure to use vegan granola too (some may have butter or honey as an ingredient).
Gluten-Free: make granola using gluten-free oats, or make sure to check the labels if you are buying it.
Method: How To Make Granola Pots?
STEP 1: Make Frozen Berry Compote
Mix the frozen mixed berries, honey and water in a small saucepan and set it over medium heat. Once the berries thaw and release their juices, reduce the heat to low and simmer for 20-25 minutes, stirring occasionally.
Alternatively, you can try these yogurt pots with strawberry compote, but make sure to make it relatively thick.
STEP 2: Assemble Granola Yogurt Pots
The berry compote should be slightly less thick than you would like it to be, as it will thicken more as it cools. Leave it to cool down completely at room temperature (you may then store the compote in the fridge or use it for granola pots).
Spoon a tablespoon of the frozen berry compote into the bottom of each glass. Top with two heaped tablespoon of yogurt. Then add a large tablespoon of berry compote again. Then 2 tablespoon of yoghurt. If you have a sweet tooth, a drizzle of honey on the top layer of granola will not go amiss.
Top with a generous amount of granola and decorate with fresh berries and a sprig of mint if you wish.
Recipe FAQs
The concept of healthy food is up for debate, but we can tell you that this recipe is made with no refined sugar (as long as you use sugar-free granola) and is relatively low in calories (217 kcal per portion).
Whilst it is perfectly safe to eat granola left in yogurt overnight, we do not recommend doing so. The purpose of granola in this yogurt pot recipe is to provide crunch, so it is best added just before serving. Granola left in yogurt overnight will absorb the moisture, soften and even become soggy.
Storage
Frozen Berry compote can easily be made in advance and kept in an airtight container in the fridge for up to 5 days.
You may partially assemble the yogurt pots: simply layer the compote and yoghurt and keep covered in the fridge for up to 3 days, then top with granola just before serving.
Unfortunately, these granola yogurt pots cannot be frozen.
Other Delicious Breakfast Ideas
If you often fancy something sweet and decadent for breakfast, we know exactly what you need. Try some of these delicious breakfast treats:
- Sourdough Pain Au Chocolat
- Matcha Overnight Oats: Easy Make-Ahead Breakfast
- Gingerbread French Toast with Pears
- Creamy Banana Porridge
- Vegan Baked Oats With Blueberries
Yogurt and Granola Pots with Frozen Berry Compote
Equipment
- 4 Glasses
Ingredients
- 300 g frozen mixed berries
- 1 tablespoon honey
- 2 tablespoon water
- 300 g Greek yogurt
- 100 g granola
- fresh berries to decorate optional
Instructions
- Mix the frozen mixed berries, honey and water in a small saucepan and set it over medium heat. Once the berries thaw and release their juices, reduce the heat to low and simmer for 15-20 minutes, stirring occasionally.
- The mixture should be slightly less thick than you would like it to be, as it will thicken more as it cools. Leave it to cool down completely at room temperature (you may then store the compote in the fridge or use it for granola pots).
- Spoon a tablespoon of the frozen berry compote into the bottom of each glass. Top with two heaped tablespoon of yogurt. Then add a large tablespoon of berry compote again. Then 2 tablespoon of yoghurt. Top with a generous amount of granola and decorate with fresh berries and a sprig of mint if you wish.
Notes
Nutrition
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