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Creamy Greek yoghurt layered with juicy berries and oats, finished with a sprinkle of grated dark chocolate. It’s a quick, pretty pot that feels like a treat but takes just 5 minutes. Greek yoghurt makes it high in protein, and the berries and oats add fibre, so it keeps you going until your next meal.
1.
Thaw the berries overnight in the fridge, or microwave for 30–60 seconds.
2.
Spoon half the yoghurt into a glass or jar. Top with half the berries and half the oats.
3.
Repeat the layers.
4.
Sprinkle with the grated chocolate and serve.
5.
Overnight version: Stir the oats into the yoghurt the night before for a softer, overnight-oats texture.
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Storage information
Best eaten fresh. You can make it up to 1 day ahead and keep it covered in the fridge, though the oats will soften. Add the chocolate just before serving. Not suitable for freezing.
Tip
More fibre: Stir 1 tsp chia seeds into the yoghurt. Breakfast-sized: Double everything for a filling breakfast.
Cost-saving tips
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