Persimmon healthy breakfast pots

    23 min

    Be prepared! Make these healthy breakfast pots the night before – then they’re ready when you want to eat – or you can take with you to enjoy later.

    3 people made this

    Serves: 4 

    • 2 Spanish persimmons
    • 100g blueberries
    • 50g whole almonds
    • 150g rolled oats
    • 20g pumpkin seeds
    • 20g sesame or chia seeds
    • 400g Greek yoghurt
    • 4 tablespoons clear honey

    Prep:15min  ›  Cook:8min  ›  Ready in:23min 

    1. Preheat the oven to 180 C / 160 C fan / Gas 4.
    2. Remove the leafy tops from the persimmons, chop the flesh, then mix with the blueberries
    3. Put the almonds on a baking tray. Tip the oats onto a second baking tray and mix them with the pumpkin seeds and sesame or chia seeds.
    4. Roast in the preheated oven for 6 to 8 minutes, turning once. Cool.
    5. Mix the almonds with the persimmons and blueberries. Mix the toasted oat and seed mixture with the yoghurt.
    6. Spoon half the fruit and almond mixture into 4 jars with screw-topped lids, or use Kilner jars. Spoon in the yoghurt mixture, then top with the remaining fruit and almonds. Drizzle 1 tablespoon of honey over each portion. Seal and refrigerate until ready to eat.


    Cook’s tip: This easy-to-make breakfast will keep in the fridge for up to 3 days.

    See it on my blog

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)