Raspberry Breakfast Bowl

A bright and nourishing bowl to start the day.

Serves 4
Prep time: 10 minutes

Vegetarian, Gluten-Free

• 200g fresh raspberries
• 300g Greek or plant yoghurt
• 100g granola
• 2 tbsp crushed mixed nuts
• 2 tbsp shaved or shredded coconut
• 1 tbsp honey or maple syrup

To toast coconut:
Toast coconut in a dry frying pan over medium heat for 2–3 minutes until golden. Cool.

To assemble:
Spoon yoghurt into bowls. Top with granola, raspberries, crushed nuts, and toasted coconut. Drizzle with honey.