Summer Berry Breakfast Jars

Strawberries and raspberries work really well together and the addition of the redcurrants, gives this breakfast a delicious start to the morning.  The good thing about preparing food in a jar is they are portable, so perfect for breakfast on the go...
I normally make up much more compote than I need when the berries are in season, then freeze, ready for the colder months

You will need...

Small saucepan

120g fresh raspberries, washed (plus 10 reserved for topping)
250g strawberries, washed, stork removed & cut into quarters (plus 6 reserved for topping)
Handful of red and/or black currants, washed (plus 10 reserved for topping)
3-4 tsp honey
220g fat free Greek yoghurt
100-150g seeded granola
Sprig of mint to serve (optional)

To make...

Makes 5 small jars 
Serves 2-4 with yoghurt & granola

  1. Heat the strawberries on a low heat for around 8 minutes, stirring occasionally, add the raspberries and redcurrants
  2. Continue to cook for another 4-5 minutes, until all the fruit has completely softened
  3. Stir in the honey, cook for another minute, remove from the heat
  4. Check for taste and add a little more honey if you need to
  5. Leave to cool, while you prepare your jars
  6. Spoon in the granola first, then add a couple of dollops of Greek yoghurt, followed by the summer berry compote
  7. Add another layer of granola, compote and then finish off with a few sliced strawberries, raspberries and a sprinkle of red and/or blackcurrants
  8. Add a sprig of mint for decoration!
  9. These breakfast jars can be made up the day before, store in the fridge overnight
  10. If you have made up extra berry compote for freezing, leave to cool completely then transfer into small glass jars or ice cube trays and freeze for 3 months or 4 days in the fridge

Nutritional Info
Per Serving
214 kcal | 5.1g fat | 0.6g saturates | 27g carbs | 17g sugars | 7.6g fibre | 9.7g protein | 0.1g salt


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