Coming up with new recipes for breakfast has been the best fun lately. First thing in the morning, the kids are bright, happy and fresh and love nothing more than spending a little time (and making quite the mess) in the kitchen. Especially Miss G. even if we have a simple piece of toast she has to spread the butter and topping and slice up the fruit to go alongside.
So far this year we’ve created our raspberry & banana breakfast smoothies, easy peasy 2 ingredient pancakes, apple coconut and buckwheat breakfast cookies as well as a gorgeous batch of carrot cake cookies. Yum.
But today’s breakfast recipe concoction has to be our favourite thus far. The ‘raw’ cups are a mix of coconut, cashew, pistachio and date and are ‘set’ in the freezer. The crunchy yet chewy cups are the perfect nutty little vessel to adorn a dollop of Greek yoghurt and fresh berries and the kids absolutely demolished them. So did Mr my lovely little lunch box!
This recipe makes five breakfast cups which can be left in the freezer (in a freezer safe air tight container) for up to a week which is great for those super busy mornings.
To create your own batch of raw fruit and yoghurt breakfast cups simply…