Fruit & Yoghurt (v) Recipe

1. Mix yoghurt

In a medium bowl, combine 2 cups plain Greek yoghurt with 2 tbsp honey (or maple syrup), 1 tsp vanilla extract and 1 tsp lemon zest. Stir until smooth and slightly airy. Taste and adjust sweetness if desired.

2. If you prefer a lighter texture, whisk for 30–60 seconds to incorporate air before refrigerating or serving.

3. Wash all fruit. Hull and quarter strawberries; leave blueberries whole; peel and slice kiwi; slice banana just before serving to prevent browning.

4. If you want fruit macerated (sweeter and juicier), toss strawberries and banana with 1 tsp honey and let sit 10–15 minutes.

5. If using plain rolled oats and you prefer them toasted, heat a small skillet over medium heat, add 1 cup oats and toast, stirring, for 3–5 minutes until fragrant and lightly golden. Cool completely.

6. Divide the yoghurt mixture among 4 serving bowls or jars (about 1/2 cup yoghurt per serving).

7. Top each portion with an even mix of the prepared fruit: about 1/4 cup strawberries, 1/4 cup blueberries, 1/4 cup kiwi, and 1/4 cup banana per serving (adjust proportions to taste).

8. Sprinkle about 1 tbsp toasted oats/granola, 1 tbsp chopped toasted nuts, and a pinch (~1/4 tsp) chia seeds over each bowl.

9. Drizzle about 1/4 tsp–1 tsp honey or maple syrup over each serving, depending on sweetness preference.

10. Garnish with a small mint leaf or two if using, and serve immediately. For packed breakfasts, layer yoghurt, fruit, and granola in jars (granola separate until serving to keep it crunchy).