Cinnamon and Walnut Greek Yogurt Bowl with Flaxseed & Berries

Method

1. Heat a small dry frying pan over medium heat and add the chopped walnut halves along with the pumpkin seeds. Toast gently for 2 to 3 minutes until lightly golden and fragrant, taking care not to burn them.
2. Remove the toasted nuts and seeds from the heat immediately and transfer them onto a small plate to cool down completely.
3. In a medium serving bowl, combine the plain Greek yogurt, vanilla extract, ground Ceylon cinnamon, and a tiny pinch of sea salt. Stir thoroughly using a spoon until the yogurt is smooth and the cinnamon is evenly incorporated.
4. Fold in the milled flaxseeds and chia seeds, allowing them to begin absorbing moisture from the yogurt mixture for improved texture.
5. Gently wash the fresh blueberries and raspberries in cold water, then pat them thoroughly dry with a sheet of kitchen paper.
6. Arrange the washed berries neatly across one half of the spiced Greek yogurt base.
7. Scatter the cooled toasted walnuts and pumpkin seeds over the remaining side of the yogurt bowl to preserve their maximum crunch.
8. Drizzle with raw unrefined honey if using, and finish with an extra light dusting of Ceylon cinnamon before serving immediately.

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