A quick, easy and oh-so delicious breakfast

Explore Anya’s journey as a local private chef at her business, Kitchen Sixteen, here.

Prep & cook time: 20 Minutes

Recipe:

1. You will need: 6 portable pots with lids, plus spoons

2. Coarsely grate the pear on a box grater, then tip into a bowl. Add the dried fruit (finely chop it first if using larger fruit), porridge oats, flaxseeds/chia and milk, then mix well.

3. Cover the bowl with clingfilm and leave in the fridge overnight to soak and swell.

4. In the morning, or when you are ready to assemble the pots, give the soaked muesli a good stir, and divide between your pots. Peel the banana and slice it at an angle.

5. Add a small number of cherries into each pot, then top with your nut butter of choice.

6. Top each pot with some sliced banana, then add a spoon of yoghurt on top (this will stop the banana turning brown in transit). Roughly chop and sprinkle over the nuts, along with the berries.

7. Drizzle with a little honey (if using), then pop the lid on – don’t forget to take some spoons!