Delicious yogurt with roasted nuts and Meli honey
Preparation time 15-min
Warm two tablespoons of flower honey with a tablespoon of coconut oil in a pan over low heat, max 35°C. At high temperatures, honey loses its nutritional properties.
Add the chopped hazelnuts and rolled oats and bake until a crunchy muesli forms. Let cool on baking paper.
Mix the raspberries with a tablespoon of honey and the yogurt to make a smooth coulis. Mix the remaining Greek yogurt with two tablespoons of honey in a separate bowl.
Create a base with the muesli and scoop the yogurt-honey mixture on top. Add a layer of raspberry coulis.
Finish with more muesli and decorate with some raspberries and blueberries.