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Rapsberry Breakfast Trifle

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


  • 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


  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 .