Breakfast in a jar is now hugely popular – here’s how you can take part and enjoy a different style of brekkie.
INGREDIENTS
1 cup Fruit and Nut cereal (this amount is for 1 jar)
Fresh fruit
Cinnamon yoghurt (to last for 5 jars)
400ml Natural yoghurt
1tsp ground cinnamon
4tsp maple syrup
1 vanilla bean, seeds removed
Blueberry compote (to last for 5 jars)
600g frozen blueberries
200g caster sugar
Juice of 1 lime
1 vanilla bean, seeds removed
METHOD
1 For the compote, throw all the ingredients into a medium sized saucepan. Cook the ingredients down over a medium, low heat until the mixture becomes thick and almost like a rustic jam. This should take around ten minutes.
2 Remove the vanilla pod from the saucepan. Leave the compote to cool.
3 For the cinnamon yoghurt, throw all the ingredients together into a bowl and stir until everything is well combined and smooth.
4 To assemble the jar, simply create layers of all your ingredients until the jar is full!
You’ve made enough compote and yoghurt for 5 jars.
The Carousel thanks Andy Allen and Ben Milbourne for this recipe.
