Greek Yogurt with Baked Oats, Spiced Apple, and Blackberries
Ingredients
- 500 g low-fat plain Greek-style yogurt
- 200 g jumbo porridge oats
- 3 tablespoons mixed seeds, e.g. pumpkin and sunflower
- 2½ teaspoon ground mixed spice
- 1 teaspoon vanilla extract
- 1½ tablespoons maple syrup or runny honey
- rapeseed oil spray
- 3 medium sweet eating apples, e.g. Braeburn, Cox, Pink Lady, cored, cut into small pieces
- 250 g blackberries, fresh or frozen
Method
- Preheat the oven to 180°C,160°C Fan, Gas Mark
- Line a large baking tray with greaseproof baking paper.
- In a large bowl, combine the oats, mixed seeds, 1½ tsp of mixed spice, and the vanilla extract. Drizzle over 1 tablespoons of the maple syrup or honey, and gently stir to combine. Spread out in a single layer on the prepared baking tray and spray lightly with rapeseed oil.
- Bake in the oven for 20 to 25 minutes, stirring once halfway through, until the granola is golden and lightly toasted. Remove from the oven and leave to cool on the tray.
- Meanwhile, place the apples in a medium pan with 1 tablespoons of cold water, the remaining ½ tablespoons of maple syrup or honey, and ½ tsp of mixed spice. Cover and cook over a medium heat for 8-10 minutes, stirring occasionally, until the apples have softened.
- Add the blackberries and cook with the apple mix for a further 2 to 3 minutes (3-4 minutes if using frozen blackberries) until slightly soft, then remove from the heat.
- To make two portions, spoon a few spoonfuls of the yogurt into the base of two serving bowls or glass dishes, and top with some of the warm spiced apple and blackberry mixture. Scatter a generous handful of the toasted oats, then drizzle with a little maple syrup or honey and serve.
Nutrition
Each serving provides:
% of an adult’s reference intake
| Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
| 446kcal22% | 13g19% | 3.5g18% | 27g30% | 0.27g5% |
| Carbs | Fibre | Protein |
|---|---|---|
| 61g23% | 9.5g40% | 16g32% |
