Raspberry yogurt crunch pots Recipe

Name: Raspberry yogurt crunch pots
Prep time: 20 min
Total time: 20 min
Yield: Makes 4
Ingredients: 40g rolled oats; 2 tbsp medium oatmeal; 40g flaked or sliced almonds, lightly crushed in your hands; 2 tbsp pumpkin seeds; 2 tbsp sunflower seeds; 1 tbsp ground cinnamon; 2 tbsp maple syrup; 300g raspberries (thaw if frozen); 3 tbsp fresh orange juice, or use apple, cranberry or pomegranate; 500g low-fat Greek or natural yogurt, or coconut yogurt; Ingredient ending

Ingredients

40g rolled oats
2 tbsp medium oatmeal
40g flaked or sliced almonds, lightly crushed in your hands
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
1 tbsp ground cinnamon
2 tbsp maple syrup
300g raspberries (thaw if frozen)
3 tbsp fresh orange juice, or use apple, cranberry or pomegranate
500g low-fat Greek or natural yogurt, or coconut yogurt
Ingredient ending

PREP TIME 20m	TOTAL TIME 20m
YIELD Makes 4

Instructions

Set a frying pan over a medium heat and gently toast the oats, oatmeal, almonds, pumpkin seeds, sunflower seeds and cinnamon, stirring frequently, for about 5 minutes until the oats turn a little golden and the pumpkin seeds start to pop. Pour in the maple syrup and toss around until the oats and seeds are coated. Remove from the heat and transfer to a shallow bowl to cool for a few minutes.
Lightly mash half the raspberries with the fruit juice using a fork, then gently stir in the remaining raspberries, keeping them whole.
Layer up the yogurt and raspberries in small serving glasses, finishing with a layer of the crunch mixture. Serve straightaway.

Breakfast & Brunch