Yoghurt crunch
1h 25m·Australian
Yoghurt crunch
Ingredients
- 90g (1 cup) rolled oats
- 1 tbsp light olive oil
- 2 tbsp maple syrup
- 60g (1/3 cup) blanched almonds, coarsely chopped
- 45g (1/3 cup) pecans, chopped
- 25g (1/3 cup) chopped dried apples
- 70g (1/3 cup) chopped dried apricots.
Instructions
3 steps
- 1
Preheat oven to 180°C. Place rolled oats in a medium bowl and drizzle with 1 olive oil and maple syrup and stir to combine. Spread over a baking tray and bake in oven for 5 minutes.
5 min - 2
Sprinkle blanched almonds, coarsely chopped and pecans, chopped over oat mixture and bake, stirring once during cooking, for 5-7 minutes or until nuts are golden brown and crisp.
7 min - 3
Transfer oat mixture to a bowl to cool. Stir in dried apples and dried apricots. Store in an airtight container. Serve sprinkled over yoghurt or as a topping on tinned or stewed fruit.
Progress
0 / 3 steps
Nutrition
Per serving (based on 6 servings)
Calories
61cal