Raspberry yogurt crunch pots

Method

1. 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.
2. Lightly mash half the raspberries with the fruit juice using a fork, then gently stir in the remaining raspberries, keeping them whole.
3. 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.)