Stonefruit Breakfast Jars

An easy plum and coconut breakfast you can make the night before!
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Details
  • Serves 4
  • 14 Ingredients
  • 10 Minutes Prep
  • 3 Minutes Cook
  • Easy
Nutrition per serve
  • Energy 1479kJ
  • Fat (total) 9g
  • - Saturated Fat 2g
  • Carbohydrate (total) 55g
  • Fibre 9g
  • Sodium 75mg

Ingredients

1 cup coconut water

Zest and juice 1 lime

2 tablespoons coconut sugar

1 cup Greek yogurt

½ teaspoon vanilla bean paste

1 tablespoon honey

4 plums

4 apricots

4 peaches

1 nectarine

1 cup toasted muesli

Mint leaves to serve

 

Method

  1. Place coconut water in a small saucepan with lime juice and coconut sugar. Bring to the boil and boil for 2-3 mins until slightly thickened. Allow to cool, stir in zest.
  2. Place yogurt, vanilla and honey in a small bowl and mix well to combine.
  3. Roughly cut fruit and divide muesli and fruit between glasses or bowls. Pour syrup over the fruit and top with yogurt. Garnish with mint leaves.

 

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Provider Acknowledgement

Recipe and image reproduced with permission from Australian Summer Stonefruit.  

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