Fruit and Granola Yogurt Pot

This quick and nutritious breakfast comes together in seconds and is easy to prepare in advance. I like using Greek-style soya yogurt alternative, as it contains nearly twice the protein of standard soya yogurts — ideal for supporting recovery and keeping you fuller for longer.

The berries add a rich supply of polyphenols, which help reduce oxidative stress, lower inflammation, and support healthy blood flow. I’ve used a mix of black forest fruits — blackcurrants, cherries, and blackberries — but you can easily swap in frozen strawberries, blueberries, or raspberries. Make a batch of the fruit compote and store it in the fridge for up to five days for a grab-and-go breakfast option.

From : The Vegan’s Athlete’s Cookbook

Serves 2

200g frozen black forest fruit, plus a few extra for serving

2 tsp agave or maple syrup (optional)

400g plain Greek-style soya yogurt alternative

2 tbsp Maple, Pecan and Cranberry Granola (page xx) or your favourite shop-bought granola

Put the frozen berries into a small pan and cook on a low heat for 10 minutes, until the juices are released. Turn up the heat and cook for a further five minutes until the mixture has thickened. Stir in agave or maple syrup if you wish. Set aside to cool.

Divide the compote between 2 glass pots or jam jars. Scatter over half the granola and add half the yogurt to each. Spoon on the remaining compote, another layer of yogurt then finish off with the rest of the granola.  Decorate with the reserved berries

Per serving 374cals, 16g protein, 14g fat (2g saturates), 41g carbs (16g total sugars), 9g fibre