Toasted Oat and Blueberry Yogurt Bowl

Ingredients

• 400 g plain Greek yogurt
• 120 g rolled oats
• 200 g blueberries
• 25 g almond butter
• 1 tbsp honey
• 0.75 tsp ground cinnamon
• 0.15 tsp fine sea salt

Instructions

1. Heat a dry non-stick skillet over medium heat and add the rolled oats in an even layer. Toast for 4-5 minutes, stirring every 30 seconds, until they turn golden at the edges and smell distinctly of biscuits rather than raw grain.
2. Add half the honey, the ground cinnamon and the fine sea salt to the hot pan and stir hard for 60-90 seconds. The honey will bubble, coat the oats and then dry onto them, leaving crisp, separate clusters.
3. Tip the oats onto a cold plate and spread them out. They stay chewy in a hot pan and only turn properly crunchy as they cool, so give them 5 minutes.
4. Spoon the plain Greek yogurt into two bowls and swirl it flat with the back of a spoon to make a shallow well in the middle.
5. Crush a third of the blueberries with a fork until they release their juice, then spoon the crushed and whole berries into the well.
6. Scatter over the cooled toasted oats, drizzle with the almond butter and the remaining honey, and eat straight away while the oats are still crisp.

Nutrition (per serving)

Calories

540

Protein

31.1 g

Fat

14.9 g

Carbs

74.5 g