Toasted oats and seeds add crunchiness to this layered breakfast, and provide important nutrients too. The yoghurt is a low-fat source of protein and calcium, while the strawberries and orange juice are rich in vitamin C. Honey adds sweetness, but you could use maple syrup instead
- Preparation 10 mins
- Cooking 5 mins
- Serves 2
- 150g (51/2oz) strawberries (about 6-8) .
- 4 tbsp fresh orange juice .
- 50g (2oz) whole porridge oats
- 3 tbsp sunflower seeds .
- 3 tbsp pumpkin seeds .
- 2-3 tbsp clear runny honey .
- 12 dsp thick natural bio yoghurt
- small sharp knife .
- chopping board .
- small bowl .
- frying pan .
- wooden spoon
1.Cut the green stalks and leaves from the strawberries and then thickly slice the fruit. Put the strawberries in a bowl and add the orange juice. Set aside.
2.Put the oats in a frying pan and dry fry over a mediumlow heat for 3 mins. Turn the oats occasionally with a wooden spoon to make sure they cook evenly.
3.Next add the sunflower and pumpkin seeds and dry fry for another 2 minutes or until light golden. Take care the pumpkin seeds may pop a little!
4.Take the pan off the heat. Stir in the honey – it will sizzle at first but keep stirring until the oats and seeds are coated. Allow to cool slightly.
5. Put a layer of the oats in the bottom of each glass. Add 2 heaped dessert spoonfuls of yoghurt and then some of the fruit. Add another layer of each.
Tasty Twists: Swap the strawberries for your favourite fruits such as bananas, nectarines, or peaches. Fruit purée also taste great!
Food Fact: Oats are a carbohydrate food. They are perfect for breakfast because the fibre in them is digested by the body slowly. This makes you feel full for longer and keeps your blood sugar levels steady. Oats are also a great source of vitamins E, B1, and B2.