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Yogurt with crunch and fresh berries | Breakfast and brunch
Breakfast

Yogurt with crunch and fresh berries | Breakfast and brunch

Creamy yogurt with honey-toasted crunch and fresh berries – a colourful bowl of contrasts: crisp, sweet and fresh at once.

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Rate:
4.9 (175)
20 min total
2 servings
Very Easy

Ingredients

servings
Units

  • Yogurt and topping

    • 10.6 oz Greek yogurt (10% or plain)
    • 3.5 oz fresh berries (e.g. blueberries, strawberries, raspberries)
    • 1 tbsp honey (optional extra for serving)

  • Honey crunch

    • 1.4 oz rolled oats
    • about 1.1 oz chopped nuts (e.g. almonds or walnuts)
    • ½ tsp vanilla sugar
    • about 0.4 oz butter

Instructions

  1. 1

    Make the honey crunch

    1. Melt the butter in a pan over medium heat
    2. Add honey, oats, nuts and vanilla sugar
    3. Toast while stirring until golden and smelling nutty
    4. Spread the crunch on parchment paper and let it cool so it turns crisp
    10 min
    Medium heat
    Pan
  2. 2

    Prepare the berries

    1. Rinse the berries and let them drain well
    2. Cut large strawberries in half or quarters if needed
    3 min
    KnifeCutting BoardBowl
  3. 3

    Assemble the bowl

    1. Divide the yogurt between 2 bowls or glasses
    2. Top with fresh berries and a generous layer of honey crunch
    3. Optionally drizzle a little extra honey just before serving
    2 min
    Bowl

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Details

Nutrition

Calories

310kcal

Protein

9g

Fat

16g

Carbs

29g

Serving Size

200g

Dietary

Allergens

MælkNødder

Serving

Suggestions

  • • Serve at once so the crunch stays crisp.
  • • Suits breakfast, brunch or a light dessert.
  • • Serve in glasses for a nice layered look.

Drink Pairings

  • • Kaffe: cold brew or cappuccino
  • • Alkoholfri: orange juice or iced tea

Side Pairings

  • • toasted bread

Dessert Pairings

  • • fruit salad

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store yogurt and berries in the fridge. Keep the crunch dry and separate in an airtight container so it stays crisp.

Frozen

  • • Duration: 0 days
  • • Temperature: -18°C
  • • Method: Not suited to freezing – the yogurt texture changes.

Tips

Preparation

  • • Let the crunch cool completely before adding it to the yogurt.
  • • Rinse the berries ahead of time and let them dry fully.
  • • Make a double batch of crunch – it stays crisp in an airtight container.

Cooking

  • • Stir often while toasting – especially once the honey starts to caramelise.
  • • Turn the heat down a little
  • • if the crunch takes colour too quickly.

Serving

  • • Serve in clear glasses for a nice play of colour.
  • • Top with mint for freshness.
  • • Drizzle a little extra honey just before serving.

Variations

Flavor

  • cinnamon in the crunch
  • grated lemon zest in the yogurt
  • 1 tsp peanut butter stirred into the yogurt

Health

  • skyr instead of yogurt
  • without honey, sweeten with berries
  • nut-free: use pumpkin seeds

Method

  • toasted in a pan
  • crunch baked on a sheet in the oven
  • served in glasses as a brunch dessert

Toppings

  • coconut flakes
  • chia seeds
  • mint

Børnevenlig

Milder version

Make small portion glasses – good in a lunchbox if the crunch is kept separate.

  • use mild yogurt or vanilla skyr
  • skip the nuts and use oats plus coconut or seeds
  • pack the crunch in a small container and sprinkle on just before eating

Author

C

Camilla

Madglæde i hverdagen – frisk, enkel og fuld af farve.

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Comments

Author

C

Camilla

Madglæde i hverdagen – frisk, enkel og fuld af farve.