Berry yoghurt bowls with toasted oats

A yoghurt bowl does not need a bag of elaborate granola. A little toasted oat topping gives contrast without hiding the berries. Use plain thick yoghurt and fruit that is ripe enough to enjoy on its own. If the strawberries are sharp, a small drizzle of honey or maple syrup can balance the bowl, but taste before adding it.

For two breakfasts

You will need 350 g plain thick yoghurt, 150 g strawberries, 100 g blueberries and 40 g rolled oats. Optional sweetness is one to two teaspoons honey or maple syrup. Allow ten minutes, plus a few minutes for the oats to cool. If using frozen berries, follow their packaging's preparation instructions rather than assuming they can always be eaten straight from the freezer.

Put the oats in a dry frying pan over a medium-low heat. Stir and shake the pan frequently for three to five minutes, until the oats smell lightly nutty and show a little colour. They can move from toasted to burnt quickly, so stay beside the pan. Tip them onto a plate to cool; leaving them in the hot pan continues the cooking.

Assemble when ready to eat

Wash the fresh berries, remove the strawberry stalks and cut the strawberries into slices or small pieces. Pat away excess water gently. Divide the yoghurt between two bowls and smooth it just enough to make room for the fruit. Arrange the berries loosely on top, then scatter over the cooled oats.

Add optional honey or syrup in a thin drizzle rather than stirring a large quantity through everything. Serve immediately so the oats retain some crunch. The bowl is deliberately simple: the yoghurt should remain visible, and each spoonful should be able to pick up fruit, oats and yoghurt without pushing through a thick topping layer.

Packing and keeping

For breakfast away from home, put yoghurt and berries in a chilled container and carry the oats separately. Keep the dairy mixture refrigerated or in an insulated bag with a cold pack until eating. Add the oats at the last moment. Use prepared bowls within 24 hours for the best texture and follow the yoghurt's use-by date if sooner.

Dry toasted oats can be cooled completely and stored in an airtight container for several days. If they are sealed while warm, trapped steam will soften them. Make a modest batch at first and see how quickly you use it; the point is an easy breakfast component, not another jar that sits forgotten at the back of the cupboard.

A thinner yoghurt will make a looser bowl rather than a spoonable mound. That is not a problem, but reduce any extra liquid and choose a deeper bowl. For a dairy-free version, use an alternative you already enjoy and check its ingredients rather than assuming all plant-based yoghurts behave alike.