Love Fresh Berries

Love Fresh Berries Love Fresh Berries celebrates the best of berries. We've got recipes, health tips and more so if you're a berry fan, you won't be disappointed!

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08/10/2026

This caramelised banana and berry yoghurt bowl is creamy, fruity, and topped with warm, golden banana, oats, chocolate, and honey. It’s a delicious breakfast or snack when you're craving something a little sweeter.

Thank you .gela for this yummy recipe.

Ingredients:

2–3 tbsp jumbo oats
1 tsp butter
1 tsp dark or light brown sugar
1 banana
150ml Greek yoghurt
A handful of raspberries and blueberries
1 tsp chocolate shavings
A drizzle of honey

Method:

1. Slice the banana into pieces.
2. Melt the butter in a frying pan over medium heat.
3. Add the banana, oats, and brown sugar, then cook until golden and caramelised.
4. Spoon the Greek yoghurt into a bowl.
5. Top with the caramelised banana and oats, raspberries, and blueberries.
6. Finish with the chocolate shavings and a drizzle of honey.
7. Serve and enjoy.

Thanks again to .gela.

05/10/2026

Now that it's Autumn it's time to romanticise those cosy mornings and what better way to do it that with this Strawberry & Pistachio Breakfast Porridge Bake...

Serves: 4
Prep time: 10 minutes
Cook time: 30–35 minutes

Ingredients:
220g rolled oats
2 large eggs
200g thick Greek yoghurt
250ml whole milk
1 tsp vanilla extract
1 tbsp honey or maple syrup, optional
320g fresh strawberries
50g pistachios, roughly chopped

Method
1. Heat the oven to 180°C fan and lightly grease a 20cm square or similar-sized baking dish.
2. Hull the strawberries. Dice 240g and slice the remaining 80g.
3. In a large bowl, whisk together the eggs, Greek yoghurt, milk, vanilla and honey or maple syrup, if using.
4. Stir in the oats and 35g of the chopped pistachios.
5. Leave the mixture to stand for 5 minutes so the oats begin to absorb some of the liquid.
6. Fold in the 240g diced strawberries.
7. Spoon the mixture into the prepared baking dish and spread level.
8. Arrange the remaining 80g sliced strawberries over the top and scatter with the remaining pistachios.
9. Bake for 30–35 minutes, until the centre is set and the top is lightly golden.
10. Leave to stand for 10 minutes before cutting or spooning into portions.

Serving suggestion:
Serve warm with an extra spoonful of Greek yoghurt and a light drizzle of honey or maple syrup, if desired.

Each serving contains at least 80g fresh strawberries, which is great for ensuring we're hitting that crucial 5-a-day. These can also be made for the week ahead as once completely cool you can cover and refrigerate for up to 3 days. Reheat gently before serving, or enjoy cold.

04/10/2026

These balsamic-roasted strawberries are sweet, juicy, and beautifully caramelised. Served on toasted sourdough with plenty of soft goat’s cheese, they make an irresistible breakfast, brunch, or savoury snack.

Big thanks to for this delicious recipe.

Ingredients:

250g strawberries
2 tbsp balsamic vinegar
1 tbsp honey
A pinch of salt
Toasted sourdough, to serve
Soft goat’s cheese, to serve

Method:
1. Preheat the oven to 200°C fan.
2. Remove the strawberry stems, then slice the strawberries.
3. Place them in an ovenproof dish with the balsamic vinegar, honey, and a pinch of salt.
4. Mix well, then roast for around 20 minutes or until soft and caramelised.
5. Spread the soft goat’s cheese generously over the toasted sourdough.
6. Spoon over the roasted strawberries and serve.

Thanks again to .

01/10/2026

This healthy berry-topped banana split is fruity, chocolatey, and packed with more than 25g of protein. Made with creamy Greek yoghurt, fresh berries, kiwi, peanut butter, and dark chocolate, it’s a fun and easy breakfast or snack.

Big thanks to for this delicious recipe.

Ingredients:

1 banana
190g low-fat Greek yoghurt
A handful of fresh berries
½ kiwi fruit
1 tbsp unsweetened peanut butter
1 piece of 80% dark chocolate, melted

Method:

1. Slice the banana in half lengthways and place both halves on a plate.
2. Spoon the Greek yoghurt between the banana halves.
3. Top with the fresh berries and sliced kiwi.
4. Drizzle over the peanut butter and melted dark chocolate.
5. Serve immediately and enjoy.

30/09/2026

Mondays go better when breakfast is easy. Pop these in the oven to bake while everyone gets dressed for school!

Mashed banana, Greek yoghurt and fresh British strawberries, baked in one tin and cut into thick fingers small hands can manage. No flipping, no standing over the hob while everyone asks where their shoes are. Three fingers each works out at 120g of strawberries, so one of their 5-a-day is done before the school run.

Let it cool properly before you slice, or the fingers won't hold. Serve with a spoonful of Greek yoghurt and a few extra strawberries.



Recipe below 👇

Serves: 2–3
Makes: 8 fingers
Prep time: 10 minutes
Cook time: 20–25 minutes, plus 10 minutes cooling

Ingredients

220g self-raising flour
2 large eggs
250ml whole milk
100g thick Greek yoghurt
1 large ripe banana, approximately 120g peeled
1 tsp vanilla extract
320g fresh strawberries
1 tbsp honey or maple syrup, or nut butter, optional

Method

Preheat the oven to 190°C fan. Line a 20cm square baking tin with baking paper.
Hull the strawberries and cut 240g into small pieces. Slice the remaining 80g for the top.
Mash the banana until smooth.
In a large bowl, whisk together the eggs, milk, yoghurt, mashed banana, vanilla and honey or maple syrup, if using.
Add the self-raising flour and fold gently until just combined.
Fold the 240g chopped strawberries through the batter.
Pour the mixture into the prepared tin and spread evenly into the corners.
Arrange the remaining 80g strawberries over the top and press them lightly into the batter.
Bake for 20–25 minutes, until risen, lightly golden and set through the centre.
Leave to cool in the tin for 10 minutes, then lift out using the baking paper and transfer to a wire rack.
Once cool enough to handle, cut into approximately 8 chunky fingers.
Serve 3 pancake fingers per person.

Allergen information
Contains gluten (wheat), eggs and milk. Contains nuts or peanuts if served with nut butter.

Health-related information
Each serving of three fingers contains 120g fresh strawberries, contributing towards one of your 5-a-day.

29/09/2026

The weekdays run on overnight oats. Saturday can take a bit longer.

Small, soft pancakes made with Greek yoghurt, folded while they're still warm and filled with fresh British strawberries and almonds. Two tacos each work out at 80g of strawberries, so one of your 5-a-day is done before you've left the kitchen. Every ingredient is one you'd recognise.

Give the pancakes a minute or two off the heat before you fold them, so they bend rather than split.

Recipe below 👇



Recipe

Serves: 4
Makes: 8 tacos
Prep time: 10 minutes, plus 5 minutes standing
Cook time: Around 20 minutes

Ingredients

150g plain flour
1 tsp baking powder
2 large eggs
200g thick Greek yoghurt
130ml whole milk
1 tsp vanilla extract
1 tbsp honey or maple syrup, optional
320g fresh strawberries
40g flaked or finely chopped almonds
A little butter or neutral oil, for the pan if needed

Method

Hull the strawberries. Slice 240g and set aside the remaining 80g for serving.
Add the flour and baking powder to a large bowl.
In a jug, whisk together the eggs, 100g of the Greek yoghurt, milk, vanilla and honey or maple syrup, if using.
Pour the wet ingredients into the dry ingredients and whisk until just smooth.
Leave the batter to stand for 5 minutes.
Heat a non-stick frying pan over a medium-low heat and lightly grease with a little butter or oil if needed.
Spoon small rounds of batter into the pan, approximately 10–12cm across.
Cook for around 2 minutes, until bubbles begin to appear on the surface and the edges are set. Flip and cook for a further 1–2 minutes.
Repeat with the remaining batter until you have 8 pancakes.
Allow the pancakes to cool for 1–2 minutes so they remain soft and flexible. Fold into a taco shape.
Fill each pancake with the remaining Greek yoghurt.

Allergen information
Contains gluten (wheat), eggs, milk and nuts (almonds).

Health-related information
Each serving of two tacos contains 80g fresh strawberries, contributing towards one of your 5-a-day.

24/09/2026

Fuel up for interview day. Iced coffee might not be the smartest pick when nerves are already running high.

Our Super Berry Smoothie blends fresh berries with yoghurt and oats for steady energy that lasts through to the final question.

Find the recipe on the Love Fresh Berries website.

22/09/2026

September is when most of us try to get the routine back. Breakfast is the easiest place to start.

Crush 200g of fresh British raspberries into oats, chia seeds and Greek yoghurt. Split it between four jars, top with the rest of the berries and leave it overnight. The oats, chia and raspberries together make each pot a source of fibre, plus one of your 5-a-day.

Ten minutes of work and breakfast is decided until Wednesday.

Recipe below 👇

Serves: 4
Makes: 4 pots
Prep time: 10 minutes
Chill time: At least 6 hours, preferably overnight

Ingredients

200g rolled oats
40g chia seeds
400g thick Greek yoghurt
400ml milk
2 tbsp honey or maple syrup
1 tsp vanilla extract
320g fresh raspberries

Method

Add 200g of the raspberries to a bowl and lightly crush them with a fork, leaving plenty of texture rather than turning them into a smooth purée.
Add the rolled oats, chia seeds, Greek yoghurt, milk, honey or maple syrup and vanilla.
Stir everything together thoroughly until evenly combined.
Divide the mixture evenly between 4 jars or bowls.
Top each pot with 30g of the remaining raspberries.
Cover and refrigerate for at least 6 hours, preferably overnight, until the oats and chia have softened and thickened.
Before serving, stir each pot, add an optional drizzle of maple syrup, and add a small splash of milk if a looser consistency is preferred.

Storage: Store covered in the fridge and eat within 2–3 days. Stir well before serving and add a small splash of milk if the oats have thickened too much.

The type of texts we LOVE to receive 👀📱Want to leave your loved one a little snack in the fridge for when you're out? He...
21/09/2026

The type of texts we LOVE to receive 👀📱

Want to leave your loved one a little snack in the fridge for when you're out?

Head to lovefreshberries.co.uk to get some inspo 🍓

Back to school means back to lunchboxes! 🍓🫐Add a handful of fresh berries for a naturally sweet boost. Packed with vitam...
18/09/2026

Back to school means back to lunchboxes! 🍓🫐

Add a handful of fresh berries for a naturally sweet boost. Packed with vitamin C, fibre and antioxidants, they’re an easy and delicious way to add more fruit to their school day.

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