Those of you who follow me on Facebook, Twitter and especially Instagram will know that I enjoy breakfast, pre-plan it whenever I can but also don’t want too much faffing about mid-week if I have things to get on with, meetings to go out to or just (like everyone) a busy day ahead.
This breakfast idea is so easy to make (and you can even keep the topping in the refrigerator for a couple of days). The topping is loaded with all sorts of good stuff that will provide great nutrition but also provide slow-release energy to keep you perky all morning until lunchtime beckons. Don’t worry about the fats unnecessarily since they are what we call ‘the good ones’.
If you want to make it into an ‘occasion breakfast or bunch’ dish for a special weekend or celebratory breakfast then you can swirl a tablespoon of Crème de Cassis with the berries and swirl through the yogurt.
BERRY BARIATRIC BREAKFAST CRUNCH
25 g/¼ cup desiccated coconut
3 tbsp almonds
3 tbsp hazelnuts
3 tbsp pumpkin seeds
1 tbsp ground flaxseed
Yogurt & Berry Layer:
200 g/7 oz mixed fruit berries
200 g/7 oz or scant 1 cup fat-free berry yogurt of your choice (I used Yeo Valley fat-free Blueberry Yogurt)
- Lightly toast the desiccated coconut and nuts until golden. Allow to cool then place in a blender with the pumpkin seeds and pulse until coarsely chopped. Stir in the flaxseed.
- Mix the berries with the yogurt.
- Spoon the yogurt and berry mixture into 4 small bowls or glasses and top with the nut and seed mixture to serve.
WLS PORTION: ½
V suitable for Vegetarians
CALORIES PER PORTION: 297
Image courtesy of http://www.yeovalley.co.uk