three autumnal yoghurt recipes to try this season.

What are your favourite Autummal breakfasts? Mine really range from warming porridge with almonds, pecans and cinnamon, through to baked eggs when I have a little more time. Desserts too take a different turn - embracing nutty flavours, comforting spices and rich chocolate.

Whilst recently trying out the Hansells yoghurt maker I've been inspired to play with Autumn and Winter flavours. With white chocolate and cranberry, cinnamon and chestnut and salted maple pear and pecan, simply stir though the yoghurt to make for a tasty topper. Plus, the lovely lot at Hansells are offering to give away a yoghurt starter pack (RRP £17.99) to one lucky reader. Scroll on to find out more...

The yoghurt maker itself is pretty easy to use. The set comes with one 1 kg and two 500g tubs in which to make your yoghurt. You simply choose your flavour, mix with cold water and then leave to set for 8 hours surrounded by boiling water. So if you fancied yoghurt for breakfast or a light dessert the next day, you could make it the evening before.

Flavours range from naturally flavoured strawberry, vanilla and Greek style to the likes of coconut and mango passion. There are lite options available in some flavours too, with the vanilla one making the perfect base for my Autumn treats.

Feeling inspired to switch up your sweets for the season? Let's get started...

For chestnut and cinnamon
♥ 100g chestnut puree
♥ 2 tsp cinnamon
♥ 1/2 tsp of brown sugar
♥ Extra dusting of cinnamon and sticks optional (but they'll look pretty on Instagram...)

Simply stir together your ingredients and serve warm or cold. Make ahead and keep for three days. Chestnut puree is a great source of fibre, is low fat and has no added sugar too.

For the salted maple pear and pecan

♥ One pear
♥ 20g pecan nuts
♥ 1 tbsp maple syrup
♥ 1 tsp brown sugar
♥ 1 tsp sea salt flakes

Add all the ingredients to a small, heavy based saucepan and stir together on a low heat. This one can be made ahead too and kept for around three days. Just be careful how you store it as too cold could make the maple syrup set and stick to your container. It does make for rather lovely glazed pecans though!

For the cranberry and white chocolate
♥ A handful of cranberries (frozen or fresh)
♥ 10g good quality white chocolate

This one is the most simple and easy to have to hand too. I used frozen cranberries which defrost in boiling water in just a few minutes. So really you could have the yoghurt sachet in your cupboard, cranberries in the freezer and white chocolate to hand ready to rustle this one up with little notice. Not that anyone ever has any spare white chocolate...

Which is your favourite? Have you ever tried a Hansells yoghurt maker? If not, here's your chance to win one for yourself...

Simply answer the question and enter via Rafflecopter below. Let me know your favourite of my creations or come up with one yourself based on their flavours. Giveaway ends October 31st 2017 - good luck!