Breakfast with berries and physalis – Vegetarian

In the summer, I make the most of enjoying berries, packed with vitamins, calcium, fiber, antioxidants, and all the best nutrients that fruit offers, not to mention their absolutely delicious flavor.

For this breakfast, I also included physalis berries, which are similarly rich in vitamins, antioxidants, and minerals. I highly recommend taking advantage of them: they’re fantastic in salads and desserts too.

Ingredients: (for 4 large glasses)

• 700 g Greek yogurt
• A few tablespoons of shredded coconut
• Grated orange zest or orange extract
• Some roughly chopped dark chocolate (cut with a knife)
• Raw almonds
• Cereal
• Blueberries
• Raspberries
• Physalis fruit
• Maple syrup

Preparation:

Prepare the glasses by evenly dividing half of the cereal into each one. In a bowl, mix the yogurt with the coconut flakes and either the orange essence or grated orange zest. Spoon about 2 tablespoons of this yogurt mixture over the cereal in each glass and smooth it out evenly.

Next, add raw almonds on top and arrange raspberries around the inner edge of each glass. Then, divide the remaining yogurt mixture equally between the glasses.

Finally, cut some raspberries in half and slice the physalis fruits, placing them with the cut side against the walls of the glasses, evenly spaced around the edges.

Next, add the remaining cereal, sprinkle the chopped chocolate on top, and generously add blueberries along with the remaining raspberries.

Drizzle about 2–3 tablespoons of maple syrup over each glass. Cover with cling film and chill in the refrigerator.

They make an ideal choice for breakfast or a refreshing, healthy dessert. This is an incredibly delicious breakfast that I typically prepare on Sunday evenings, so I have a complete, ready-to-eat meal throughout the week.

If you try the recipe, let me know how you liked it! 😊

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