Greek Yogurt with Stewed Berries and Sunflower Seeds
Creamy Greek yogurt spooned over warm, jammy stewed berries and finished with crunchy sunflower seeds and a single chopped Brazil nut, a naturally selenium-rich breakfast bowl that comes together in minutes.
- Prep
- 3 min
- Cook
- 7 min
- Total
- 10 min
- Servings
- 1
Ingredients
- 170gplain Greek yogurt (whole or 2%)
- 120gmixed berries (fresh or frozen, e.g. blueberries, raspberries, strawberries)
- 28gsunflower seeds (raw or lightly toasted, shelled)
- 1wholeBrazil nut, roughly chopped
- 1tsphoney or maple syrup (optional)
- 1tbspwater
- 0.25tsplemon zest (optional)
Instructions
- 01
Add the mixed berries and water to a small saucepan over medium heat. If using honey or maple syrup, stir it in now.
- 02
Cook gently for 5 to 7 minutes, stirring occasionally and pressing some of the berries with the back of a spoon, until they break down into a warm, jammy compote. Remove from heat.
- 03
Let the berries cool for 1 to 2 minutes, then spoon them into a shallow bowl.
- 04
Spoon the Greek yogurt over the warm berries.
- 05
Scatter the sunflower seeds and chopped Brazil nut on top. Finish with lemon zest if using, and serve.
Nutrition (per serving)
- Calories
- 390kcal
- Protein
- 20g
- Carbs
- 26g
- Fat
- 22g
- Fiber
- 5g
- Selenium
- 120mcg
- Zinc
- 2.8mg
- Iron
- 1.7mg
- B12
- 1.4mcg
- Iodine
- 75mcg
- Sodium
- 70mg
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