Berry and Yoghurt Cups
Built the night before, and cold by the time the bell goes.
Serves 4 10 min 12g proteinKid-friendly
VegetarianLunchboxNo cookBudget
Plan it this weekIngredients
- Greek yoghurt500 g
- Mixed berries300 g
- Rolled oats80 g
- Honey40 g
Method
- Stir the honey through the yoghurt so it is sweet enough without a flavoured tub.
- Spoon half the yoghurt into four small containers with tight lids.
- Add a layer of berries, then the rest of the yoghurt on top.
- Keep the oats in a separate twist of paper and tip them on at eating time — stirred in overnight they go soft.
- Chill overnight and pack them straight from the fridge; they stay cold in the bag until the morning break.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegan
Berry and Coconut Yoghurt Cups
- 500 g Coconut yoghurt instead of Greek yoghurt
- 40 ml Maple syrup instead of Honey
Gluten-free
- 80 g Gluten-free rolled oats instead of Rolled oats
Dairy-free
Berry and Coconut Yoghurt Cups
- 500 g Coconut yoghurt instead of Greek yoghurt
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
Shops to compare
We couldn’t price enough of this recipe to say what it costs yet.
Not priced
- Greek yoghurt · 500 g
- Mixed berries · 300 g
- Rolled oats · 80 g
- Honey · 40 g