Chocolate cherry breakfast pots recipe
Breakfast that tastes like dessert? Yes please! These clever little pots are made from layers of Shredded Wheat soaked in chocolate milk, Greek yogurt and cherries. These can also be prepped in advance (see tip) for busy mornings.
See method- Serves 4
- Takes 15 mins plus at least 4 hrs chilling
- 300 calories / serving
Ingredients
- 6 Shredded Wheat
- 5 tsp cocoa powder
- 4 tsp clear honey
- 350ml semi-skimmed milk
- 320g 0% fat Greek yogurt
- 1 tsp vanilla extract (optional)
- 350g pitted frozen cherries, defrosted or fresh
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Shop ingredientsEach serving contains
- Energy
- 1270kJ 300.0kcal
- Fat
- 3g
- Saturates
- 2g
- Salt
- 0.3g
- Sugars
- 27g
of the Reference intake
Carbohydrate 49.2gProtein 14.7gFibre 6.9g
Method
- Crush the Shredded Wheat in a bowl. Combine 4 tsp cocoa powder with 2 tsp honey, 100ml boiling water and mix until dissolved. Top up with the milk. Add this to the bowl of Shredded Wheat and mix well. Cover and leave for 4 hrs or overnight in the fridge.
- When ready to serve, combine the yogurt with the remaining honey and the vanilla extract, if using. Give the Shredded Wheat mixture a good stir and begin layering your breakfast pots. Divide the Shredded Wheat mixture among jars, glasses or an airtight container, followed by half the cherries and half the yogurt. Repeat the layers, finishing with a final yogurt layer, then dust over the remaining cocoa powder.
- Tip: Can be kept covered in the fridge for up to 3 days.
- See more Breakfast recipes
