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Raspberry yogurt crunch pots

Name: Raspberry yogurt crunch pots
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
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

By: Jo Pratt

Published: 16 Dec 15
Updated: 18 Mar 24

Jo Pratt’s healthy breakfast yogurt pots are a mood-lifting start to the day. They’re also great as a breakfast in bed treat on Mother’s Day.

Or, wake up to this recipe for roasted rhubarb and oaty crumble with greek yoghurt.

Easy
October 2015

Test kitchen approved

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

Jo Pratt’s healthy breakfast yogurt pots are a mood-lifting start to the day. They’re also great as a breakfast in bed treat on Mother’s Day.

Or, wake up to this recipe for roasted rhubarb and oaty crumble with greek yoghurt.

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

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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.)

Recipe from October 2015 Issue

Nutrition

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

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.