Raspberry yogurt crunch pots

Name: Raspberry yogurt crunch pots
Yield: Makes 4
Cuisine: British recipes
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

Easy
October 2015

Easy
October 2015

Makes 4
Hands-on time 15 min, simmering time 5 min

The fruit, nuts and yogurt in this healthy breakfast recipe from Jo Pratt give you a boost of fibre, protein, vitamins and minerals to take you bouncing through your day.

Nutrition: per serving

Calories: 340kcals
Fat: 15.5g (2.6g saturated)
Protein: 15.5g
Carbohydrates: 31.4g (18.4g sugars)
Fibre: 6.3g
Salt: 0.2g

Nutrition: per serving

Calories: 340kcals
Fat: 15.5g (2.6g saturated)
Protein: 15.5g
Carbohydrates: 31.4g (18.4g sugars)
Fibre: 6.3g
Salt: 0.2g

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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

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

Method

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.

Recipe taken from In the Mood for Healthy Food by Jo Pratt (RRP £20; nourishbooks.com.)

Method

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.

Recipe taken from In the Mood for Healthy Food by Jo Pratt (RRP £20; nourishbooks.com.)

delicious. tips

Vary the fruit depending on what’s in season and what you have at home. Next time, try stewing chopped apples and blackberries in a little water and honey until reduced to a compote.

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