Breakfast Oats with Yoghurt and Raspberries
Level up your breakfast with our twist on Cranachan, a classic Scottish pudding. You can use fresh raspberries if they are in season or use frozen if not. We’ve suggested using jumbo oats but standard porridge oats work just as well if you already have some.
Method
Based on 4 servings, adjust as needed.
Step 1
Warm a small frying pan over a medium heat and toast 80g jumbo oats and 40g chopped hazelnuts for 3-4 minutes, until golden. Remove the pan from the heat and stir through ½ tsp cinnamon.
Step 2
Mix together 500ml Greek yoghurt and 2 tbsp honey.
Step 3
Using the back of a fork, crush three-quarters of the 350g raspberries and fold into the yoghurt, along with three-quarters of the toasted oats.
Step 4
Divide the yoghurt mixture between the bowls and top with the remaining toasted oats, raspberries and 2 tbsp honey.
- Ingredients
- Based on 4 servings
-
80g Oats 1x Sainsbury's Scottish Porridge Oats 500g -
4 tbsp Honey 1x Stamford Street Co. Clear Honey 340g -
500g Greek Yogurt 1x Sainsbury's Greek Style Natural Yogurt 500g -
40g Blanched Hazelnuts, roughly chopped 1x Sainsbury's Blanched Hazelnuts 100g -
300g Raspberries (fresh or frozen), defrost first if using frozen 1x Sainsbury's Frozen Raspberries 350g -
1/2 tsp Ground Cinnamon 1x Sainsbury's Ground Cinnamon 38g