Summer Breakfast Layer Pot

Less than 15'

200g FAGE Total 2% Yoghurt

15g hazelnuts, roughly chopped

125g granola

1 large banana

1 tsp lemon juice

  1. Dry fry the hazelnuts in a frying pan over a medium heat for a few minutes, until lightly golden. Transfer to a plate and leave to cool.
  2. Divide half the granola between 4 clean, dry serving jars. Using half the yoghurt, spoon a layer on top to cover.
  3. Slice the banana and sprinkle with the lemon juice to help prevent browning. Divide this between the 4 jars. Top with the remaining granola and yoghurt and finally sprinkle over the cooled hazelnuts.
  4. Seal the jars with lids and chill before serving.
  5. This recipe was created by bloggers <a href=" ">The White List. </a>