Greek breakfast berry muesli

  • 5 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Greek breakfast berry muesli
  • 1 cup (250ml) water
  • 1 cup (220g) caster (superfine) sugar
  • 1/2 teaspoon rosewater
  • 2 cloves
  • 1 cinnamon stick
  • 300 gram (9½-ounce) piece watermelon
  • 250 gram (8 ounces) strawberries
  • 100 gram (3 ounces) blueberries
  • 1 tablespoon finely chopped fresh mint
  • 1 cup (280g) greek-style yoghurt
  • 2/3 cup (90g) toasted muesli


Greek breakfast berry muesli
  • 1
    Combine the water, sugar, rosewater, cloves and cinnamon in small saucepan; stir over heat, without boiling, until sugar dissolves. Remove from heat; cool. Remove the cinnamon stick.
  • 2
    Coarsely chop watermelon. Hull and coarsely chop strawberries. Combine watermelon, berries, mint and 2 tablespoons of the sugar syrup in large bowl. Divide fruit into serving glasses; top with yoghurt and muesli. Drizzle each with 1 teaspoon of remaining sugar syrup.


Make the sugar syrup ahead; keep in a sealed container in the fridge for up to one month. Prepare the fruit the night before then assemble in the morning in a small airtight container, and don't forget to take a spoon.

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