Stone Fruit Breakfast Jars

Stone Fruit Breakfast Jars


1 cup coconut water
Zest and juice of 1 lime
2 Tbs coconut sugar
1 cup Greek yoghurt
1/2 tsp vanilla bean paste
1 tablespoon honey
4 plums
4 apricots
4 peaches
1 nectarine
1 cup toasted muesli
Mint leaves to serve


Place coconut water in a small saucepan with lime juice and coconut sugar. Bring to the boil and boil for 2-3 mins until slightly thickened. Allow to cool, stir in zest.

Place yoghurt, vanilla and honey in a small bowl and mix well to combine.

Roughly cut fruit and divide muesli and fruit between glasses or bowls. Pour syrup over the fruit and top with yoghurt. Garnish with mint leaves.

More Recipes

Flower, Basil, Tomato and Buffalo Mozzarella Salad

"Basil and tomato are great companion plants, and I always add a little basil to my tomato salads...

Caramelised Pumpkin and Feta Omelette - Chef Recipe by Shawn Sheather

Pumpkin tossed through cumin seeds in a light omelette, with crumbled Feta.