OLYMPUS YOGHURT WITH BLUEBERRIES, ALMONDS AND CHIA SEEDS
Starting the day with a nutritious and delicious breakfast has never been easier. This Olympus Greek yoghurt combines creaminess, freshness and a crunchy touch. This makes it a complete and flavourful breakfast. Blueberries provide natural acidity and antioxidants, while toasted almonds add texture and a slightly sweet, toasted flavour. Chia seeds, meanwhile, add fibre, protein and omega-3 fatty acids. This makes it a balanced and energy-packed recipe. Ideal for those who want to take care of themselves without giving up the pleasure of a delicious breakfast.
INGREDIENTS
- 100 g Olympus natural Greek yoghurt, 10% or 2% fat
- 10 g flaked almonds
- 10 g chia seeds
- 100 g fresh (or frozen) blueberries
- Optional: honey or maple syrup to taste
PREPARATION OF OLYMPUS YOGHURT WITH BLUEBERRIES, ALMONDS AND SEEDS
This recipe is quick and takes only a few minutes. The key is to lightly toast the almonds to intensify their flavour and maintain the contrast with the smoothness of the Olympus yoghurt and the freshness of the blueberries.
- Toast the almonds. Place the sliced almonds in a non-stick frying pan and toast them over a low heat until they turn golden brown and release their aroma. Then remove and leave to cool.
- Prepare the yoghurt. Place the Greek yoghurt in a bowl and mix with the chia seeds, making sure they are evenly distributed. This allows the seeds to absorb some moisture and add a pleasant texture.
- Assemble the breakfast. Place the fresh blueberries on top of the yoghurt. If using frozen blueberries, allow them to thaw slightly before serving so that they retain their juiciness.
- Add the crunchy touch. Sprinkle the toasted almonds over the yoghurt and blueberries, creating a contrast of textures.
- Optional. Add a drizzle of honey or maple syrup if you want an extra touch of sweetness.
