I think I’ve just taken breakfast to a whole new level. Having said that, you could eat these little bundles of sheer heaven any time of the day. The best part about my Frozen Crunchy Nut & Yogurt Cakes is that they are packed full of nutrients. Made from Greek Yogurt, which is high in protein, Peanut Butter with is a good source of protein and healthy fats, plus I’ve added Cacao Powder to boost Anti-oxidants as well as Iron and Magnesium. Oh and did I mention they taste amazing! What’s not to love!?!
This is a great recipe for getting the kids involved, the hardest part is waiting for them to freeze. But trust me, it will be worth it!
Frozen Crunchy Nut and Yogurt Cakes
Ingredients (Makes 12)
For the base
· 200g Granola
· 4 Tbsp. Honey
· 4 Tbsp. Peanut Butter (any nut butter)
· 1 Tbsp. Cacao Powder
For the topping
1. 100g Blueberries (strawberries, raspberries, banana)
2. 250g Greek Yogurt
3. 1 tbsp. Honey
4. Extra Blueberries for toppings.
Directions
1. To make the base start by adding the honey, peanut butter and cacao powder to a small saucepan and melting it together. Take off the heat with it is runny and combined.
2. Then add the peanut butter mixture to the Granola in a medium sized bowl and stir to coat all of the Granola
3. Then spoon the Granola mixture into the bottom of a cupcake tin. (No need for paper cups) Filling them about half full. Press down a little with the back of the spoon.
4. For the topping, blitz the blueberries in a food processor or smash with a fork.
5. Then mix the smashed blueberries with the honey and yogurt and stir until completely combined.
6. Spoon a dollop of the yogurt mixture over the granola mixture and place a blueberry on top for decoration.
7. After you have filled the tray, cover it and place level in a freezer for a least two hours.
Enjoy!