This easy and delicious Mary Berry Breakfast on the Go is perfect for busy mornings. Packed with creamy Greek yoghurt, fresh fruits, and crunchy toasted oats, it’s quick, nutritious, and super flexible,use your favourite seeds or fruits to make it your own. Prepared in jars, it’s a portable and satisfying way to start your day!
This Breakfast on the Go Recipe Is From Quick Cooking Cookbook by Mary Berry
Ingredients Needed
- 50g Porridge oats
- 1 tbsp Sunflower seeds
- 1 tbsp Pumpkin seeds
- 5 Ready-to-eat dried apricots, chopped
- 1–2 tbsp Runny honey (to taste)
- 50g Blueberries
- 75g Raspberries
- 200g Greek-style natural yoghurt
- A knob of Butter (about 15g)
How To Make Breakfast on the Go
- Toast the oats and seeds: Melt the butter in a small frying pan over medium-high heat. Add the porridge oats, sunflower seeds, and pumpkin seeds, stirring constantly. Toast for 2–3 minutes until golden and fragrant.
- Add the apricots and honey: Remove the pan from the heat, stir in the chopped dried apricots and honey, and mix well. Spread the mixture onto a plate to cool.
- Layer the fruit: Divide the blueberries and raspberries evenly among the jars, pressing them down slightly to form the first layer.
- Add the yoghurt: Stir the Greek-style yoghurt to smooth it out, then spoon it over the fruit layer in each jar.
- Top with oat mixture: Sprinkle the cooled oat and seed mixture over the yoghurt to create a crunchy topping.
- Chill before serving: Seal the jars with their lids and refrigerate until needed.
Recipe Tips
- Toast the oats properly: Stir the oats and seeds constantly while toasting to prevent burning and achieve a golden, nutty flavour.
- Use thick yoghurt: Thick Greek yoghurt works best to keep the layers creamy and prevent them from getting watery.
- Chop apricots finely: Tiny pieces of apricot mix better with the oat topping, giving you a consistent crunch and sweetness.
- Cool the oats before layering: Warm oats can melt the yoghurt and make the topping less crunchy. Always cool them completely.
- Layer tightly in the jars: Press the fruit slightly and create even layers for a balanced taste in every spoonful.
How To Store Leftovers
Seal leftovers breakfast on the go tightly and store them in the fridge for up to 2 days.
Nutrition Facts
Serving Size: 1 of 2 servings
- Calories: 352.5
- Total Fat: 8.9g
- Saturated Fat: 2.45g
- Cholesterol: 7.5mg
- Sodium: 31.0mg
- Potassium: 473.0mg
- Total Carbohydrate: 59.5g
- Dietary Fiber: 7.0g
- Sugars: 35.5g
- Protein: 11.5g
Try More Mary Berry Recipes:
Mary Berry Breakfast on the Go
Description
This easy and delicious Mary Berry Breakfast on the Go is perfect for busy mornings. Packed with creamy Greek yoghurt, fresh fruits, and crunchy toasted oats, it’s quick, nutritious, and super flexible,use your favourite seeds or fruits to make it your own. Prepared in jars, it’s a portable and satisfying way to start your day!
Ingredients
Instructions
- Toast the oats and seeds: Melt the butter in a small frying pan over medium-high heat. Add the porridge oats, sunflower seeds, and pumpkin seeds, stirring constantly. Toast for 2–3 minutes until golden and fragrant.
- Add the apricots and honey: Remove the pan from the heat, stir in the chopped dried apricots and honey, and mix well. Spread the mixture onto a plate to cool.
- Layer the fruit: Divide the blueberries and raspberries evenly among the jars, pressing them down slightly to form the first layer.
- Add the yoghurt: Stir the Greek-style yoghurt to smooth it out, then spoon it over the fruit layer in each jar.
- Top with oat mixture: Sprinkle the cooled oat and seed mixture over the yoghurt to create a crunchy topping.
- Chill before serving: Seal the jars with their lids and refrigerate until needed.
Notes
- Toast the oats properly: Stir the oats and seeds constantly while toasting to prevent burning and achieve a golden, nutty flavour.
- Use thick yoghurt: Thick Greek yoghurt works best to keep the layers creamy and prevent them from getting watery.
- Chop apricots finely: Tiny pieces of apricot mix better with the oat topping, giving you a consistent crunch and sweetness.
- Cool the oats before layering: Warm oats can melt the yoghurt and make the topping less crunchy. Always cool them completely.
- Layer tightly in the jars: Press the fruit slightly and create even layers for a balanced taste in every spoonful.