A Dorset breakfast recipe: layered raspberry granola pots

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Breakfast – Gillingham, Dorset style!

I recently made these cute little fruity breakfast pots and posted the picture on social media – where they very quickly became one of my most popular posts. Lots of people asked for the recipe in the comments,  so here it is for you to make and enjoy at home – or to have made for you by me when you come and stay at Sunflowers!

I love to cook and really (really) enjoy making special breakfasts,  either because people are celebrating or to accommodate different dietary preferences or food allergies. I have some guests booked in for February who eat a paleo diet, so I am currently researching delicious grain and dairy-free options for them; I’ve also recently catered for vegan, nut free and low carb guests. So do please just let me know what you need when you book – and I’m sure we’ll be able to create something delicious for you.

Just to whet your appetite – here’s a few photos on Facebook of previous breakfasts.

Recipe: raspberry granola breakfast pots – serves 4

200g fresh or frozen raspberries (or your berries of choice – I think this would work beautifully with blueberries or fresh strawberries)
8 tablespoons of granola (I like to use Dorset Cereals’ version!)
250g cream cheese
100g Greek yoghurt (from the lovely Dorset Dairy Co in my case – see my blog post from last year at their launch event)
2 tablespoons of runny honey
Mint leaves, to garnish

4 ramekins or small glass dishes

Method:

  • Divide the granola equally between the four dishes.
  • Using an electric mixer, whisk together the cream cheese, yoghurt and honey. Spoon over the granola to create a lovely creamy layer, then cover each pot with cling film and refrigerate it until you’re ready to serve.
  • To serve: remove the cling film and add an even layer of fresh or defrosted berries to each pot. Garnish with mint leaves and serve.

Enjoy! And feel free to request this when you book – I’d love to make it as part of your Dorset breakfast.

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