• Serves: 4


  • 300g cranberry juice
  • 250g yoghurt natural
  • 250g oats
  • 200g peeled beetroot, grated
  • 100g dried cranberries
  • Topping
  • 30g toasted almonds
  • 30g toasted coconut flakes


In a large bowl, mix all the ingredients together, except the topping and leave to stand for one hour allowing the oats and fruit to soak up the juice and re hydrate.

Once this hour has passed, or this can be done over night in the fridge ready for the morning, divide into your bowls or pots and top with the almonds and coconut


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