DIY Strawberry Müller Bowl
Ingredients
- 220g strawberries (frozen)
- 3-4 tbsp water
- 1 tsp lemon juice
- 1 heaped tsp honey (or maple syrup)
Topping (per portion)
- 125g full-fat Greek yoghurt
- 1 tbsp no added sugar muesli (or granola)
- ½ banana, sliced
- 1 tbsp mixed seeds (sunflower or pumpkin seeds)
Instructions
Place the chopped strawberries and water in a small saucepan.
Add the lemon juice and honey (or maple syrup) to the pan.
Simmer the strawberries, stirring occasionally, until the strawberries start to break down.
Add a touch more water when cooking if needed. The compote should be juicy with some chunky pieces remaining.
If you prefer a thicker compote, continue cooking for a few more minutes. You can also stir in a small amount of cornflour (mixed with cold water) to thicken, if needed. Set aside to cool completely.
To serve, add the Greek yoghurt, strawberry compote, granola or muesli, banana and seeds to each portion.
Note - This recipe makes around 3 portions of the strawberry compote with 1 portion being 1 tbsp. The strawberry compote can also be stored separately in the fridge for 5-7 days or frozen for up to 2 months.