Strawberry Compote Yoghurt Bowl
Ingredients
- 350g strawberries (frozen)
- 1 tbsp honey
- 1 tbsp lemon juice
- Dash of water
- 1 tbsp chia seeds
Topping (per portion):
- 125g full fat greek yoghurt
- 1 tbsp high fibre air fryer granola (no added sugar muesli or granola)*
- 1/2 banana, sliced
Instructions
Add the strawberries, 1 tbsp honey, lemon juice and dash of water to a saucepan.
Heat gently over a low–medium heat for 10 minutes, stirring regularly, until the strawberries break down and the mixture becomes syrupy. Taste test and add a touch more honey or lemon if needed.
Transfer to a bowl or container and allow to cool completely.
Once cooled, stir through the chia seeds and place in the fridge for at least 3 hours, or ideally overnight, to thicken.
To serve, add Greek yoghurt to a bowl, top with strawberry compote, granola or muesli and banana.
Note: This recipe makes around 4-6 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.
*Tip: The WLA Air Fryer Granola recipe would work well here (See Recipe Collection).