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You are here: Home / Recipes / Breakfast / Rapsberry Breakfast Trifle

Rapsberry Breakfast Trifle

01/03/2015 by Julie Karla 6 Comments

What can I say about this rapsberry breakfast trifle else than try it! This is one of my all time favorite go-to recipes whenever I have guests over for brunch or when my own breakfast just needs to be a bit more special.

And because I mostly eat this trifle for special occasions as it does take a little prepping I go all in and use the full fat Greek yoghurt with 10 % fat. It really does taste so much better than the low fat version.

For this rapsberry breakfast trifle I’ve used rye flakes but if you are unable to find them in your nearest supermarket, rolled oats will work just as fine as well. I just got a thing for the rye flakes as you will see in many of my recipes like for example my latest recipe overnight chia porridge with rye.

Rapsberry Breakfast trifle | www.karlasnordickitchen.com

5 from 1 vote
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Rapsberry Breakfast Trifle

Prep Time 20 minutes
Total Time 20 minutes
Servings 2
Author Julie Karla

Ingredients

  • 3.5 oz 100 gr. rye flakes or rolled oats
  • 0.8 cups 2 dl. apple juice
  • 1 small peeled and grated apple
  • 5.3 oz 150 gr. Greek yogurt (2 % fat or 10 % fat)
  • 6.3 oz 180 gr. frozen raspberries
  • 1/2 tsp. vanilla powder
  • Almonds
  • Dates

Instructions

  1. The evening before mix the rye flakes or oats with apple juice in a bowl. Put the bowl in the fridge overnight.
  2. If possible, make also the rapsberry compote now. Heat the frozen raspberries in a pot with vanilla until it becomes a bit like stewed fruit. Add some acacia honey or other sweetener, if you wish. I didn't use any as I like my compote a bit on the sour side.
  3. Let it cool off and put it in the fridge along side with the porridge overnight.
  4. In the morning mix the peeled and grated apple and Greek yogurt with the overnight porridge.
  5. First divide some of the porridge in two glasses and then add a layer of raspberry compote on top. Continue this way and finish off with a layer of rapsberry compote.
  6. Sprinkle the rapsberry breakfast trifle with coarsely chopped almonds and dried dates .

Rapsberry Breakfast trifle | www.karlasnordickitchen.com

Rapsberry Breakfast trifle with greek yoghurt| www.karlasnordickitchen.com

Swedish Goat in forrest - January

Swedish Goat in the mood for breakfast trifle

 

Related Nordic Recipes:

Overnight Chia Porridge with Rye
Pumpkin Pancakes with Christmas Spices
Spelt Crackers with Dates & Almonds

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Filed Under: Breakfast

« Overnight Chia Porridge with Rye
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Comments

  1. AvatarAshley from Nutrition by Ashley says

    02/03/2015 at 0740

    This looks spectacular! Beautiful styling as well. Raspberries are my absolute favorite 🙂

    Reply
    • Julie KarlaJulie Karla says

      02/03/2015 at 0740

      Thank you so much Ashley. My favorite as well ; )

      Reply
  2. AvatarVika says

    21/04/2015 at 0740

    5 stars
    Had this delicious trifle for breakfast this morning. So delicious and healthy!!

    Reply
    • Julie KarlaJulie Karla says

      24/05/2015 at 0740

      Thank you Vika! I’m super glad you liked it!

      Reply
  3. AvatarKristina Beaton says

    20/02/2016 at 0740

    I can’t wait to have the ingredients to make this omg!!!!!!!!!!!!!!!

    Reply

Trackbacks

  1. The Wonderful World Of Nordic Berries – Nordic Life says:
    30/11/2018 at 0740

    […] – a young food blogger from Copenhagen. Her blog is packed with mouthwatering ideas, this Raspberry Breakfast Trifle being just one of […]

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Julie Author
Welcome to Karla's Nordic Kitchen. Copenhagen based food blogger hoping to inspire with a blog full of easy healthy recipes - all with a Nordic twist! Read More...

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