After a few days of indulgence, there’s nothing quite like returning to something simple, wholesome, and genuinely satisfying — and these Crunchy Yogurt Pots are exactly that. Thick, creamy Greek yogurt is topped with a warm, lightly toasted mix of nuts, oats, raisins, and cinnamon, creating a beautiful balance of creamy, crunchy, sweet, and nourishing goodness. It’s the kind of breakfast that feels both virtuous and delicious, giving you a boost of protein, healthy fats, and natural sweetness to start your day right. Whether you drizzle on a touch of honey or enjoy it just as it is, this quick and easy recipe proves that healthy eating can still feel like a treat.
This morning saw me indulging in a simple, plain, yet really delicious breakfast. Crunchy Yogurt Pots. I quite simply adore yogurt. I started eating it when I was still in high school. (A really long time ago, back in the olden days.) It was a relatively new product at that point and I don't think a lot of people really knew what it was, or even liked it. I had a small pot of yogurt every day for my lunch all the way through my years in high school on into Secretarial school.
I think I am in love with Greek Yogurt most of all. Its thick and creamy and quite delicious. I miss the Fage Greek Yogurt that I used to buy in the U.K. It was lovely. I wish they had it here.
Yogurt's health properties are also pretty impressive when you look at it just on it's own. It can boost the immune system, prevent yeast infections, lower bad cholesterol and raise good cholesterol. Add to that the fact that its delicious and you have something which is really special.
When you add a mix of toasted nuts and oats to it, which also have great health properties such as added calcium, protein and cholesterol lowing properties . . . along with cinnamon, which is also very good for you . . . well, you are really onto a winner with this easy breakfast recipe I am sharing here today!
Altogether this makes for a breakfast that is not only crunchy, sweet and creamy, but that is also quite good for you! I LIKE!
INGREDIENTS NEEDED
TO MAKE
CRUNCHY YOGURT POTS
There is nothing complicated here.
- 3 TBS raw cashew nuts
- 3 TBS raw almonds
- 3 TBS raw macadamia nuts
- 2 TBS large flake oats
- 4 TBS raisins
- 1 tsp ground cinnamon
- 1 1/2 cups (350g) Greek yogurt, plain
- liquid honey to serve (optional)
NOTES ON INGREDIENTS
- I like to use raw, unsalted nuts for this recipe.
- I use the large flake old fashioned oats for texture. Don't be tempted to use quick or instant oats.
- You can use sultana raisins, or dark raisins, or you can substitute the raisins with another dried fruit that you enjoy. Cranberries, blueberries or sour cherries are all nice.
- I like cinnamon but if there is another warm baking spice, or even a combination of baking spices that you enjoy feel free to use them. (Apple pie spice or pumpkin spice is great.)
- I love to use plain full fat Greek yogurt. It is rich and creamy.
- If you can get Greek honey feel free to use that. It has a mild licorice flavor. I use local clover honey. You also use maple syrup or golden syrup or even agave syrup.
HOW TO MAKE CRUNCHY YOGURT POTS
These are such a simple thing to make and so wonderful for breakfast!
- Coarsely chop the nuts. (Don't chop them too small, and try to keep them of a similar size.)
- Heat a dry non-stick skillet over medium heat. Add the nuts and oats. Cook, tossing every 30 seconds or so, for about 3 minutes to lightly toast. (Don't be in too much of a hurry or use a skillet that's too hot or you will risk burning them.)
- Remove from the heat and dump into a bowl. Add the cinnamon and raisins. Toss together to coat. (Add the cinnamon and raisins while the oat and nut mixture is still warm.)
- Divide the yogurt between four yogurt glasses. Top each with a quantity of the toasted nut/oat/raisin mixture. If desired drizzle with some honey and serve immediately. (Add the nut mixture just prior to serving.)
HINTS AND HELPS FOR SUCCESS
Toast the nuts and oats just until golden
The recipe calls for toasting the nuts and oats in a dry skillet for about 3 minutes, tossing every 30 seconds until lightly golden . This step is key — it deepens the flavor and gives that lovely crunchy texture. Pull them off the heat as soon as they smell fragrant so they don’t burn.
Chop the nuts evenly for the best texture
Coarsely chopping the cashews, almonds, and macadamias ensures they toast evenly and give a balanced crunch in every spoonful.
Add the cinnamon while the mixture is warm
Mixing the cinnamon into the warm nuts and oats helps it cling beautifully and bloom its flavour, giving a warm, cozy aroma in every bite.
Assemble just before serving
The recipe notes to serve immediately after topping the yogurt with the nut‑oat mixture. If it sits too long, the yogurt softens the crunch — still tasty, but not the same delightful contrast.
Use thick Greek yogurt for the best result
Greek yogurt is naturally creamy and holds up well under the warm topping, giving that perfect creamy‑crunchy balance the recipe celebrates.
Sweeten thoughtfully
Honey is optional, but it adds a lovely natural sweetness and pairs beautifully with the cinnamon and toasted nuts. Don’t serve honey to the very young or the elderly.
Prep the topping ahead
You can toast the nut‑oat mixture in advance and store it in an airtight container. It keeps beautifully and makes breakfast assembly lightning‑fast.
Customize with add‑ins
Fresh berries, sliced bananas, chopped dried apricots, or even a spoonful of jam can turn these pots into something new each time — without changing the core recipe.
FREQUENTLY ASKED QUESTIONS
WHAT ARE CRUNCHY YOGURT POTS?
Crunchy Yogurt Pots are a simple, wholesome breakfast made by layering thick Greek yogurt with a toasted mixture of nuts, oats, raisins, cinnamon, and an optional drizzle of honey. They’re creamy, crunchy, lightly sweet, and packed with nutritious ingredients.
WHAT KIND OF YOGURT WORKS BEST?
Greek yogurt is ideal because it’s thick, creamy, and naturally delicious. The recipe specifically uses plain Greek yogurt for the best texture and balance.
CAN I USE DIFFERENT NUTS OR ADD SEEDS?
HOW DO I TOAST THE NUTS AND OAT MIXTURE?
Toast the chopped nuts and oats in a dry skillet over medium heat, tossing every 30 seconds for about 3 minutes until lightly golden.
CAN THESE BE MADE AHEAD OF TIME?
You can prep the toasted nut‑oat mixture in advance, but assemble the pots just before serving so the topping stays crunchy. The yogurt will soften the nuts and oats if left too long.
IS IT NECESSARY TO USE HONEY?
Honey is optional — it adds natural sweetness and pairs beautifully with the cinnamon and nuts, but the pots are still delicious without it. You could also use another kind of sweetener, such as Maple Syrup, Golden Syrup, Agave Syrup, etc.
CAN I ADD FRUIT?
Absolutely. Fresh berries, sliced bananas, peaches or stewed fruit would all be lovely additions.
A FEW OTHER YOGURT RECIPES TO ENJOY
I really adore yogurt, especially Greek yogurt. Here are a few other recipes using yogurt that you might also enjoy.
RASPBERRY YOGURT CAKE - This is the kind of simple, beautiful bake that wins everyone over. Made with rich Greek yogurt for extra moisture and a tender crumb, it bakes up light, soft, and dotted with sweet‑tart raspberries that gently sink into the batter as it rises, creating those lovely little dimples across the top . It’s not overly sweet — just perfectly balanced — which makes it as welcome at breakfast as it is served warm for dessert with a scoop of vanilla ice cream or a dollop of clotted cream. It’s wonderfully versatile too: swap in blueberries, blackberries, or even peaches for a Peach‑Melba twist when the mood strikes . A simple dusting of icing sugar is all it needs to look effortlessly pretty and ready to share. A quick, easy, and irresistibly moist cake — perfect for any time of day, and guaranteed to tempt you into cutting “just one more slice.”
GREEK YOGURT WITH APRICOT PRESERVES, WALNUTS & HONEY - This is the kind of simple, wholesome treat that proves the best desserts don’t need fuss. Thick, creamy Greek yogurt is layered with sweet apricot preserves, crowned with freshly toasted walnuts, and finished with a glossy drizzle of honey — every spoonful giving you that perfect mix of creamy, crunchy, and sweet bliss. It’s quick enough for breakfast, elegant enough for company, and delicious enough to make you close your eyes for a moment of pure pleasure.
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Yield: 4 servings
Crunchy Yogurt Pots
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
With toasty nuts and oats atop a rich and creamy yogurt base, these are wonderful served for a simple breakfast with a drizzle of honey on top.
Ingredients
- 3 TBS raw cashew nuts
- 3 TBS raw almonds
- 3 TBS raw macadamia nuts
- 2 TBS large flake oats
- 4 TBS raisins
- 1 tsp ground cinnamon
- 1 1/2 cups (350g) Greek yogurt, plain
- liquid honey to serve (optional)
Instructions
- Coarsely chop the nuts.
- Heat a dry non-stick skillet over medium heat. Add the nuts and oats. Cook, tossing every 30 seconds or so, for about 3 minutes to lightly toast.
- Remove from the heat and dump into a bowl. Add the cinnamon and raisins. Toss together to coat.
- Divide the yogurt between four yogurt glasses. Top each with a quantity of the toasted nut/oat/raisin mixture. If desired drizzle with some honey and serve immediately.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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There’s something magical about a scone that brings together bright citrus, tart berries, and rich cream, and these Orange, Cranberry & Cream Scones do exactly that. They’re tender, fragrant, and just sweet enough — the kind of bake that feels perfect for a slow morning, a cozy afternoon treat, or a special addition to a brunch table. Fresh orange zest lifts every bite, while cranberries add little pops of color and tang, making these scones as pretty as they are delicious.
This small‑batch recipe comes together quickly with simple pantry ingredients, and the cream keeps the crumb wonderfully soft without any fuss. If you love a scone that tastes like sunshine with a hint of festive charm, you’re going to adore these.
I am no stranger to Scones here in the English Kitchen having successfully baked about a bazillion of them over the years! I have baked everything from the classic English Scone to the zany, and a whole bunch in between.
IS IT SC-ON OR SC-OWN?
There has been much debate through the years on the proper pronunciation of the word, and sometimes very heated. I think wars have been fought over less. Even the late Queen weighed in on the matter. The simple fact is neither is wrong and has more to say about where you are from than anything else. A rose by any other name and all that, what does it matter. They are delicious either way!
Scones are closer to a pastry than a bread. They contain no yeast and are put together in a very similar way, with almost identical ingredients. What differs is the ratio of fat to flour, with pastry using more. Also Scones will use either a leavening such as baking powder or self-raising flour, whereas typically a pastry will use none.
These Orange, Cranberry & Cream scones are a particular favorite of mine. They are delightfully light and flaky, with just the right amount of dried cranberries and a hint of orange zest. I like to dress them up with a sweet glaze for special occasions, and of course, they are beautiful served with hot cups of tea (black or herbal), sweet jam, and copious amounts of clotted cream. They ALWAYS go down a real treat!
INGREDIENTS NEEDED
TO MAKE
ORANGE, CRANBERRY & CREAM SCONES
There is nothing too complicated in these.
- 2 cups (260g) plain all-purpose flour (2 cups)
- 1 TBS baking powder
- 3 TBS sugar
- 1/2 tsp salt
- 1/2 cup (80g) dried cranberries, chopped coarsely
- the finely grated zest of 1 orange
- 5 TBS (70g) cold butter, cut into bits
- 1 cup (240ml) cold double/heavy cream (whipping cream, you may need more)
NOTES ON INGREDIENTS
- Do not use self rising flour. The measures for the leavening will be off if you do.
- That is the correct amount of baking powder and sugar.
- I like to chop the cranberries so that they are somewhere between the size of a currant and a raisin.
- I use a micro-plane zester to zest the citrus.
- Make sure your butter and cream are both very cold. I used unsalted butter and whipping cream.
HOW TO MAKE
ORANGE, CRANBERY & CREAM SCONES
These are not at all difficult to make.
- Preheat the oven to 220*C/425*F/ gas mark 7. Line a baking sheet with baking paper. Set aside. (I always line my pans with baking paper. This helps them not to stick and allows for easy removal.)
- Sift the flour, baking powder and salt into a bowl. Drop in the butter and rub it in with your fingertips until the mixture resembles fine bread crumbs. (Use a snapping motion with your fingers. This works beautifully.)
- Stir in the sugar, cranberries and orange zest.
- Make a well in the centre and pour in the cream. Stir in with a fork until you have a soft dough that comes together, adding more cream if necessary. (You want a soft dough that is pliable but not sticky.)
- Transfer to a lightly floured surface and knead gently two or 3 times Press out to a disc which is about 1 1/2 inches thick. (I use my hands for this, but you can also use a rolling pin.)
- Stamp out into rounds with a 3 inch fluted cutter, using a straight up and down motion without twisting the cutter, trying to cut as many out of the first cut as you can. (Subsequent cuts will not be as tender when baked.)
- Bring the scraps together and pat out again, cutting more until you have used all the dough.
- Place well spaced apart on the baking sheet. Bake in the heated oven for 12 to 15 minutes, until well risen and golden brown. Scoop onto a wire rack to cool. (A bit of air circulating around them makes for an even rise and a scone with crisp edges.)
HINTS AND TIPS FOR MAKING GREAT SCONES
If you follow my hints and tips, you cannot go wrong! I promise you scone success every time! The perfect scone is crisp and almost caramelized on the outsides, and tender and buttery inside. These hints and tips apply to most scone recipes, both savory and sweet!
1. Always use cold butter, or even frozen butter. This will give your scone a much better rise. As the scones bake the cold butter, melts and creates lovely buttery air pockets.
2. Never overwork the dough. Use as light a touch as possible. Overworking the dough toughens the scone. This is the same for biscuits as well. If using a cutter do not twist the cutter when you cut or you will end up with lopsided scones.
3. If you have enough time, it is helpful to chill the scones for about 10 minutes prior to baking them. Although not specifically necessary this will help to relax the gluten in the flour somewhat and give a nice tender texture and also ensures that your butter stays nice and cold.
4. For crisp sides leave at least two inches of space between each scone. For softer sides, crowd them closer together. Personally, I like crisp sides.
5. If using fresh fruit in scones, try not to use fruit that it too juicy. This will mess with the integrity of your bake if the fruit is too wet. Rinse and dry it really well prior to using it. I like to use paper towels. Also if using loose frozen fruit, use it frozen. Do not thaw it out first.
6. Don't overbake the scones. Overbaking will make them really dry. Scones are done with they are a light golden brown on the bottom. If you are in doubt, break one open. They should not appear doughy or wet inside. They should be slightly moist and tender.
FREQUENTLY ASKED QUESTIONS
CAN THESE BE MADE AHEAD OF TIME?
You can certainly make these ahead of time. Follow the recipe up to the baking step, then freeze the prepared dough wedges on a baking sheet. Once frozen, remove and store in an airtight container. They will keep in the freezer for two to three months. When ready to serve, remove and thaw in the refrigerator overnight. Bake as directed, or place the frozen scones on a baking sheet and bake in the preheated oven at 400 degrees for a little over 20 minutes.
WHAT IS THE DIFFERENCE BETWEEN SCONES & BISCUITS?
Whilst they may look very similar, they are not the same. Scones traditionally will include eggs in the dough, while biscuits don't. You will find the odd scone recipe which doesn't use eggs. Biscuits generally have a flaky texture and are best eaten warm. Scones have a drier crumb and are usually eaten cold. When making biscuits the fat is usually cut in, while in scones most recipes will call for you to rube the butter into the flour mixture with your fingertips.
WHAT IS THE IMPORTANCE OF THE BUTTER BEING COLD?
CAN THESE BE FROZEN?
You can absolutely freeze these, either before baking (see above) or after baking. Place in a single layer in an airtight container. Label, date and freeze for up to three months.
A FEW MORE SWEET SCONE RECIPES TO ENJOY
Who doesn't love a good scone. Here are a few others that we enjoy! I think you will too!
CLASSIC ENGLISH SCONES - A complete tutorial. These Classic English Scones are everything a proper cream‑tea treat should be — beautifully risen, lightly crisp on the outside, and tender as a cloud within. Made with simple pantry ingredients and a gentle hand, they bake up into golden little pillows just begging to be split open while still warm. Add a generous smear of butter, a dollop of jam, or a billowy spoonful of clotted cream, and you have the kind of timeless comfort that never goes out of style. Whether you’re hosting afternoon tea or simply treating yourself, these scones bring a touch of British tradition to your table in the most delicious way.
CHERRY & VANILLA SCONES - These are the kind of everyday teatime treat that feels wonderfully nostalgic — simple ingredients, a soft crumb, and plenty of sweet cherry jewels in every bite. Made with self‑raising flour, cold butter, milk, and a splash of vanilla, they bake up light, tender, and sturdy enough to split and spread with cold butter without crumbling, A generous amount of glace cherries are folded through the dough — bright, sweet, and scattered throughout so every scone feels like a little celebration. Adapted from a National Trust recipe, these scones have that charming, traditional feel — unfussy, comforting, and perfect for a quiet morning, an afternoon pick‑me‑up, or a simple teatime spread.
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Yield: Makes 9
Orange, Cranberry & Cream Scones
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
Tender, flaky and delicious. You don't get a much better scone than this one!
Ingredients
- 2 cups (260g) plain all-purpose flour (2 cups)
- 1 TBS baking powder
- 3 TBS sugar
- 1/2 tsp salt
- 1/2 cup (80g) dried cranberries, chopped coarsely
- the finely grated zest of 1 orange
- 5 TBS (70g) cold butter, cut into bits
- 1 cup (240ml) cold double/heavy cream (whipping cream, you may need more)
Instructions
- Preheat the oven to 220*C/425*F/ gas mark 7. Line a baking sheet with baking paper. Set aside.
- Sift the flour, baking powder and salt into a bowl. Drop in the butter and rub it in with your fingertips until the mixture resembles fine bread crumbs.
- Stir in the sugar, cranberries and orange zest.
- Make a well in the centre and pour in the cream. Stir in with a fork until you have a soft dough that comes together, adding more cream if necessary.
- Transfer to a lightly floured surface and knead gently two or 3 times Press out to a disc which is about 1 1/2 inches thick.
- Stamp out into rounds with a 3 inch fluted cutter, using a straight up and down motion without twisting the cutter, trying to cut as many out of the first cut as you can. (Subsequent cuts will not be as tender when baked.)
- Bring the scraps together and pat out again, cutting more until you have used all the dough.
- Place well spaced apart on the baking sheet. Bake in the heated oven for 12 to 15 minutes, until well risen and golden brown. Scoop onto a wire rack to cool.
Notes
You can add an optional glaze if you wish. Just whisk together 1/2 cup (65g) sifted icing sugar with enough milk to make a thin drizzle and flick it over top.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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