Verrines yaourt, fruits rouges et granola

Make the granola

Heat the oven to 170 °C (340 °F). Mix the oats, seeds, mashed banana, melted butter and cinnamon, then spread the mixture in a thin, even layer on a lined 23x33 cm (9x13 in) baking tray.

• 100 g rolled oats
• 2 tbsp sunflower or pumpkin seeds
• 2 tbsp mashed banana
• 1 tbsp melted butter
• ½ tsp ground cinnamon

✅ C'est prêt quand : mixture is spread in an even, thin layer

Bake the granola

Bake for 12–15 minutes, stirring once, until golden; it will crisp up fully as it cools. For children's portions, once cool, break it up and check there are no large oat-and-seed clusters before serving.

• all of it granola mixture from step 1

✅ C'est prêt quand : golden and crisp at the edges

Prepare the fruit

Hull and halve the strawberries; leave the blueberries and raspberries whole.

• 0 g (prepping for step 4) mixed berries

✅ C'est prêt quand : strawberries halved, all berries ready to layer

Layer the jars

Divide the yogurt and berries evenly between 4 small jars or lunchbox pots. In each jar, layer half the yogurt, then berries, then the rest of the yogurt, finishing with berries on top.

• 500 g Greek yogurt
• 250 g mixed berries

✅ C'est prêt quand : all yogurt and berries used, jars evenly layered

Pack the crunch separately

Put the granola in a separate small pot or bag so it stays crunchy, and sprinkle it on just before eating. Keep the jars cold with an ice pack.

• all of it granola from step 2