Strawberry Yoghurt Crunch
Gluten-free No-added-salt No-added-egg Vegetarian
- 150 g strawberries (about 6-8 medium sized)
- 4 tbsp fresh orange juice
- 50 g whole oats
- 3 tbsp sunflower seeds
- 3 tbsp pumpkin seeds
- 2-3 tbsp clear running honey
- 8 tbsp thick natural bio yoghurt
*makes 2-3 servings
Stove or oven method:
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.
Put the oats in a frying pan and dry fry over a medium-low heat for 3 minutes.
Turn the oats occasionally with a wooden spoon to make sure they cook evenly.
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!
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.
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.
This dessert or breakfast parfait layers fruit, yoghurt and nuts, making it especially pretty and nutritious at the same time.
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