The Hour

If you're fed up with toast and cereal for breakfast why not try something new with chef Jacqueline O'Donnell's Aronia berry, rhubarb and granola layered yoghurt recipe.

Aronia berry, rhubarb and granola layered yoghurt

1/2lb/250gr young rhubarb
6oz/150gr Aronia berries or any of your favourite soft fruits
1 large tub of quality vanilla yoghurt
50gr jumbo scottish oats
2 tbsp honey
a seletion of coconut sunflower seeds & nuts your choice

1. Heat oven to 180c
2. Toast the oats with the honey & mixed seeds & nuts for 10 minutes in the oven.
3. Cut rhubarb about 1” and warm slightly in a table sugar until soft.
4. Start layering the fruit, then a spoonful of yoghurt, then granola all the way to the top of the glass.

Enjoy!

Before following any dietary or exercise plans, please read the following information.

Always consult your doctor before beginning any weight loss, nutrition or exercise program.  Use of any health program, advice and information contained on STV’s New Year New You site, is at the sole choice and risk of the viewer.  STV offers no warranties or guarantees in respect of the New Year New You content.

In no way shall STV or any persons associated with New Year New You be held responsible for any injury, side effects, disorders resulting from the advice and information given as part of The New Year New You campaign.