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Gluten Free Breakfast Berry Yogurt Crunch (Vegan)

Serves 4


  • 75g rice, buckwheat or millet flakes, or a mixture
  • 4 tbsp clear honey
  • 500g thick natural soya
  • yogurt or dairy-free alternative
  • finely grated rind of 1 orange
  • 225g frozen mixed berries, partially thawed, plus extra to decorative

1. Heat a dry frying pan over a medium heat, add the flakes and toast, shaking the pan, for | minute. Add half the honey and stir to coat the flakes. Cook, stirring constantly, until the flakes turn golden brown and slightly crisp.

2. Put the yogurt into a bowl and stir in the remaining honey and the orange rind. Gently stir in the berries, reserving a few to decorate. Leave for 10-15 minutes for the berries to release their juices, then stir again to give a swirl of colour.

3. To serve, spoon a layer of flakes into the bottom of 4 glasses, then top with a layer of the berry yogurt. Sprinkle with another layer of flakes and add another layer of the yogurt. Decorate with the reserved berries.

Serving Analysis

  • Calories 198
  • Protein 6g
  • Carbohydrate 39g
  • Sugars 22g
  • Fat 3.5g
  • Saturates 0.5g

Nutritional Fact

Choose a yogurt with added ‘beneficial bacteria’ such as acidophilus or bifidobacteria – they can help to heal the gut and address food intolerances.