Some recipes are about patience; this one is about assembly done right. Thick yoghurt whipped with vanilla and honey until it holds soft peaks, granola toasted in butter until it shatters, and berries — redcurrants, blueberries, whatever the market is proud of — layered in jars so every spoonful carries cream, crunch and juice at once.
I make four jars every Sunday evening. They keep three days refrigerated, travel beautifully, and have converted more than one self-declared breakfast-skipper in this house.
Ingredients
- 600g thick Greek yoghurt and 3 tbsp runny honey
- 1 vanilla pod (seeds scraped) or 2 tsp vanilla paste
- 200g jumbo oats, 60g mixed seeds and 50g flaked almonds
- 40g butter, 3 tbsp honey and a pinch of sea salt, for the granola
- 400g mixed berries — blueberries, raspberries, redcurrants
- Fresh mint leaves and lemon zest, to finish
Method
Whisk the yoghurt with the honey and vanilla seeds for 2 minutes until billowy and holding soft peaks. Refrigerate while you toast the granola.
Melt the butter with the honey and salt; toss through the oats, seeds and almonds. Toast in a 170°C oven for 12–14 minutes, stirring once, until deep gold. Cool completely — it crisps as it cools.
Spoon 2 tablespoons of granola into each of four jars. Pipe or spoon over a thick layer of whipped yoghurt, then a handful of berries.
Repeat the layers once more, finishing with berries, a drizzle of honey, lemon zest and mint. Lid and chill at least 30 minutes — overnight is better.
Serve cold, straight from the jar, with an extra spoonful of granola on top for crunch.
Elena’s Tips
- Full-fat yoghurt whips; low-fat splits. Check the label for at least 5% fat.
- Keep a granola layer at the very bottom — it soaks up berry juice overnight like a sponge cake.
- Frozen berries work out of season — layer them frozen and they thaw into a compote by morning.
