TODAY’S RECIPE: Red berry granola yoghurt pots

To make the coulis, put juice from the lemon in a pan with the raspberries and honey. Cook over gentle heat for a few minutes, breaking down with a wooden spoon. Blend to a puree, then push through a sieve and discard leftover seeds. Divide between four pots or jars.

To make the granola, melt the coconut oil, cinnamon and a pinch of salt in a medium pan over a gentle heat. Pour in the oats, seeds and honey and stir to combine. Continue to move around the pan until evenly browned, for about 5 minutes. Spread on a baking sheet to cool.

3. Slice the strawberries and divide between the pots, layering up over the coulis. Spoon 1 tbsp of yoghurt into each pot and finish with 1 tbsp of granola sprinkled over (the remaining granola will keep in a jar for a week).

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