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Vegetarian · No-cook

Berry & yoghurt breakfast bowl

Layer Greek yoghurt with mixed berries, rolled oats and pumpkin seeds. A breakfast bowl with four ingredients and instructions for two servings.

10 minutes estimated2 servingsNo-cook
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Food photograph for illustration; not the finished recipe
Editorial food photograph; not recipe-specific photography.

Recipe development draft. Kitchen testing and final allergen checks are pending.

What you’ll need

Ingredient and allergen checks

  • The Greek yoghurt contains milk, and the rolled oats are oats. Check the oat and seed packs for any additional allergen information.

These notes refer to the listed ingredients. Check every product label and substitution for your own allergies, and avoid cross-contamination during preparation. A dietary label does not mean a recipe is allergen-free.

Food Standards Agency: food allergy guidance

Let’s make it

  1. Divide the yoghurt between two bowls.
  2. Top with berries, oats and pumpkin seeds.
  3. Serve straight away, or soften the oats in the yoghurt overnight in the fridge.

Timing is an estimate and may increase for batches. Refrigerate perishable food promptly. This original website draft is not taken from either cookbook.

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