Yoghurt Surprise

A staple in this house for breakfast, brunch or a quick after school snack. The name says it all. It can be made from any of your favourite ingredients and whatever kind of yoghurt you like. I have found that Greek yoghurt tends to be more luxurious & thick. Blitzing fruit, nuts, puree’s and seeds gives lovely colour & texture. It’s a great way to get nuts and fruit into kids. For this one in the picture, I used leftover Granola and homemade Chia Cherry Jam to get the contrast in sweet, crunch & cream. Toppings such as bee pollen, chia seeds, cacao nibs and dried banana are lovely. drizzled with honey/agave or maple syrup. This recipe is for 1 glass so just repeat depending on how many you need.


  • 1 150g tub of yoghurt of choice. (The picture has natural Greek)
  • Granola cereal with dried fruit & nuts (Crush bigger bits for small teeth!)
  • 2 tbsp jam/syrup/ puree of your choice. (I use chia seed & cherry jam)
  • 1tsp honey/agave/maple syrup (optional for natural yogurt)
  • Topping: Sprinkling of bee pollen, crushed nuts & cocoa nibs
  • Method
  • If using honey to sweeten natural yoghurt. Just mix these together.
  • Taking a nice glass or jar, begin with two tablespoons (a good dollop) of yoghurt. Now add two tablespoons of granola mix. Top with more yoghurt. Then add your jam or puree.
  • 3. Another layer of Granola finishing with Yogurt on the top.
  • 4. Sprinkle with your chosen topping. Eat straight away or pop in the fridge for later. If storing overnight make sure to cover.
  • If you wish to take these on the go or to a picnic. Using a jar is great. Top with wax paper and seal with a lid.
  • For the jam:
  • If you would like to make the chia Jam.
  • Take 400 grams of soft fruit. (Black Cherries in this case)
  • Pop it in a saucepan with a tablespoon of water and two tablespoons of sweet syrup (honey in my case).
  • Simmer for a few minutes and mash the fruit with a fork or masher.
  • Then add 4 tablespoons of chia seeds.
  • Simmer for a couple of minutes & take off the heat to let cool.
  • Put in an airtight jar in the fridge when cool. It keeps for about a week and a half. Goes great with peanut butter on toast, ice cream, in smoothies you name it!