The breakfast edit 02

Greek yogurt with
berries & almonds.

Thick Greek yogurt, fresh berries, toasted almonds and a thread of honey. A breakfast bowl with a little crunch.

1 serving · 5 ingredients · 2 steps

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Thick white Greek yogurt in a charcoal bowl, topped with blueberries, raspberries, roughly chopped almonds and a little honey. — The finished breakfast. Thick Greek yogurt topped with blueberries, raspberries, toasted almonds and honey. Makes one serving.

Greek yogurt, blueberries, raspberries, whole almonds and honey in separate small bowls on a dark worktop. — Gather your ingredients. 250 g Greek yogurt, 0%. 60 g Blueberries. 50 g Raspberries. 15 g Almonds. 8 g Honey

Whole almonds toasting in a dry dark pan with roughly chopped toasted almonds on a wooden board beside it. — Toast the almonds. Toast the 15 g of almonds in a dry pan for two minutes until they smell nutty, then chop them roughly.

A spoon making a soft swirl in thick plain Greek yogurt in a charcoal ceramic bowl before the toppings are added. — Spoon in the yogurt. Spoon the 250 g of Greek yogurt into a bowl and spread it into a thick, soft swirl.

The finished yogurt bowl with blue and red berries, toasted chopped almonds and a fine drizzle of honey. — Add berries & finish. Scatter the blueberries and raspberries over the yogurt. Finish with the chopped toasted almonds and 8 g of honey.

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