Gluten-Free Layered Breakfast Fruit & Granola Pots

At Wellfest 2019, I was delighted to get speaking to the owner and founder of Quinoa Crunch. This award-winning, nutritious and delicious twist on granola is a blend of quinoa pops, seeds, nuts and berries, handmade in Ireland by Homespun.

Quinoa Crunch is gluten-free, wheat-free and dairy-free, along with being high in fibre and vitamin E and a source of iron and folic acid.

My fruit combination in this breakfast is not traditional (abnormal some may say) but I love it – creamy banana and sweet rhubarb. Heaven on a spoon.

Hope you enjoy!

Amy x

2-3 tbsp stewed rhubarb
1 ripe banana
1 tsp cinnamon (optional)
125g natural yogurt
2 tbsp Quinoa Crunch

Spoon the stewed rhubarb into the base of a glass or jar.

Mash the banana to a smooth consistency and incorporate in the cinnamon, if using. Spoon the banana on top of the rhubarb, being careful not to disrupt the layers.

Spoon over the yogurt and finish with a sprinkle or Quinoa Crunch.