Of which 31.6 g sugars and 21.6 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin C (berries) · Vitamin C (kiwi)
Allergens tree nuts
Yogurt bowl with granola and fresh fruit
Layers of creamy, crunchy and fresh.
Ingredients
- 200 g (7 oz) coconut yogurt
- 40 g (1½ oz) gluten-free granola
- 1 kiwi (75 g / 2¾ oz)
- 80 g (2¾ oz) assorted berries
- 1 tbsp pumpkin seeds (10 g)
- fresh mint, to taste
Method
- Spoon half the yogurt into the bottom of a bowl or jar.
- Add half the granola.
The full method (7 steps), Rico's tip, the variations and storage are in the ebook “Quick & Easy”. The English edition is coming soon.
More like this
Almond chia pudding
Make it at night, wake up to breakfast ready
Eggs with asparagus and Parmesan
A knife-and-fork breakfast, ready in 17 minutes.
Spinach and avocado egg cups
Sunday brunch ready in 25 minutes, creamy and not fried.