Preparation: 15 minutes
Cooking: 6-8 minutes
Serves: 4

Ingredients

• 2 Spanish persimons
• 100g blueberries
• 50g whole almonds
• 150g rolled oats
• 20g pumpkin seeds
• 20g sesame or chia seeds
• 400g Greek yogurt
• 4 tbsp clear honey

Method

1. Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4.
2. Remove the leafy tops from the persimons, chop the flesh, then mix with the blueberries.
3. Put the almonds on a baking sheet. Tip the oats onto a second baking sheet and mix them with the pumpkin seeds and sesame or chia seeds. Roast for 6-8 minutes, turning once. Cool.
4. Mix the almonds with the persimons and blueberries. Mix the toasted oat and seed mixture with the yogurt.
5. Spoon half the fruit and almond mixture into 4 jars with screw-topped lids, or use Kilner jars. Spoon in the yogurt mixture, then top with the remaining fruit and almonds. Drizzle 1 tablespoon of honey over each portion. Seal and refrigerate until ready to eat.

Cook’s tip: This easy-to-make breakfast will keep in the fridge for up to 3 days.