Breakfast Cranachan

Recipe Image

Our founder Jennifer Irvine’s husband is Scottish, and so naturally cranachan is a favourite in her house.  While traditionally cranachan is made with whisky, she created this lighter alcohol-free version, with extra nuts and fruit, which is perfect for breakfast.

Serves: 2
Preparation time: 10 minutes
Wheat free, Vegetarian


  • 20g large porridge oats
  • 75g raspberries
  • 75g blackberries
  • 100g low fat natural yoghurt
  • 100g half-fat crème fraiche
  • 2 tablespoons flaked almonds

To Serve 

  • 2 teaspoons honey

Jennifers Tips

Play around with a combination of any berries that are available, or you could double the amount of raspberries.

Photo and recipe taken from The Balance Diet Cookbook.

  • Place the oats in a non-stick frying pan and toast over a low heat, stirring regularly for about 3 minutes, or until they start to change colour.
  • Transfer to a bowl to cool.
  • Place half of the each of the berries into a small mixing bowl and mash well with a fork.
  • Add the yoghurt and the crème fraiche, and stir to create a “rippled” effect.
  • Gently fold in the toasted oats, almonds and the whole berries. Save a handful of berries for decoration.
  • Divide the mix between 2 serving glasses, and drizzle the honey on top to serve, and decorate with a few berries.