Greek salad muffins
Whip up these savoury muffins for a picnic, or for lunch on the run. If you can find the Greek cheese kefalotiri use this, or parmesan, for cheesy flavour
Red berry granola yogurt pots
- Preparation and cooking time
- Prep:
- Easy
- Makes 4
Skip to ingredients
- 150g strawberries
- 4 tbsp Greek yogurt
- 4 tbsp quick granola(see below)
For the coulis
- ½ lemon
- 150g raspberries
- ½ tbsp honey
For the quick granola
- 1 tbsp coconut oil
- 1 tsp cinnamon
- 150g oats
- 50g sunflower seeds
- 50g pumpkin seeds
- 2 tbsp honey
Nutrition: per pot
- kcal165
- fat8g
- saturates4g
- carbs15g
- sugars10g
- fibre4g
- protein5g
- salt0.1g
Method
step 1
To make the coulis, juice the half lemon, then put in a pan with the raspberries and honey. Cook over a gentle heat for a few moments, breaking down with the back of a wooden spoon. Blend to a purée, then push through a sieve and discard the raspberry seeds. Divide between the bottom of four little pots or jars.
step 2
To make the quick granola, melt the coconut oil, cinnamon and pinch of salt in a medium pan over a gentle heat. Pour in the oats, seeds and honey and stir well to combine. Continue to move around the pan until evenly browned, about 5 mins. Spread out on a baking sheet to cool.
step 3
While it’s cooking, slice up the strawberries and divide between the pots, layering up over the coulis. Spoon 1 tbsp of yogurt on top of each pot. Finish each pot with 1 tbsp of granola sprinkled over (the remaining granola will keep in a jar for a week).
