Strawberry and Vanilla Yoghurt Ripple Pots

• 100gporridge oats
• 40gflaked almonds
• 25gbutter, melted
• 25ghoney
• 450gstrawberries, hulled
• 600gthick Greek yoghurt
• 2 tspvanilla bean paste
• 35gicing sugar

Method

1. 1Heat the oven to 180°C. Line a small baking tray with baking paper.
2. 2Mix the oats, flaked almonds, melted butter and honey on the tray. Bake for 10 minutes until the oats are golden and the honey is bubbling, stirring once halfway so the edges do not catch.
3. 3Leave the clusters to cool for 10 minutes until crisp and no longer sticky. Break up any large pieces with your fingers.
4. 4Set aside 150g of the strawberries, then roughly crush the rest with a fork until juicy but still chunky. Finely chop the reserved strawberries.
5. 5Stir the Greek yoghurt, vanilla bean paste and icing sugar together until smooth. Fold through the chopped strawberries, then add the crushed berries in three loose spoonfuls and ripple them through with just a few turns of the spoon.
6. 6Spoon into six small glasses or bowls and chill for 15 minutes until cold. Add the oat clusters just before serving.

Per serving

kcal

287

protein

13.2g

fibre

3.8g

carbs

31.5g

fat

13.1g