Mother’s Day Breakfast Pots

Mother’s Day Breakfast Pots

Preparation time: 10 mins

10 Minutes Food Sweet
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Preheat the oven to 180°c and line a baking sheet with parchment paper.
In a large bowl, combine the oats, nuts, honey, coconut oil, vanilla extract, and salt. Stir until everything is well combined.
Spread the mixture out onto the prepared baking sheet and bake for 20-25 minutes or until golden brown. Be sure to stir the granola every 5-7 minutes to ensure even cooking.
Once done, remove the granola from the oven and let it cool completely.
To assemble the breakfast pots, divide half the Greek yoghurt among 4 Opies jars. Layer up the yoghurt and compote in alternating layers. Top each with granola, fresh fruit and garnish.
Store any leftover granola in an airtight container.


For the granola:
160g old-fashioned rolled oats
80g chopped almonds
80g chopped pecans, walnuts, hazelnuts
60g honey
60g coconut oil, melted
1 tsp vanilla extract
1/4 tsp salt

For the breakfast pots:
400g Greek yoghurt
Summer Berry
100g Opies Summer Berry Compote
Handful mixed berries
50g homemade granola
Sliced almonds
100g Opies Mango and Passion fruit Compote
50g homemade granola
Handful of fresh mango, cubed
Coconut Shreds

10 Minutes Food Sweet