Breakfast Oats with Yoghurt and Raspberries

    10m prep time
    10m total time
    Easy level
    6 ingredients

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 the jumbo oats and the chopped hazelnuts for 3-4 minutes, until golden. Remove the pan from the heat and stir through the cinnamon.

Step 2

Mix together the Greek yoghurt and honey.

Step 3

Using the back of a fork, crush three-quarters of the 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 honey.
  • Ingredients
  • Based on 4 servings
  • 80g Oats 1 x Sainsbury's Scottish Porridge Oats 500g
  • 40g Blanched Hazelnuts, roughly chopped 1 x Sainsbury's Blanched Hazelnuts 100g
  • 500g Greek Yogurt 1 x Sainsbury's Greek Style Natural Yogurt 500g
  • 4 tbsp Honey 1 x Stamford Street Co. Clear Honey 340g
  • 300g Raspberries (fresh or frozen), defrost first if using frozen 1 x Sainsbury's 315g Frozen Raspberries
  • 1/2 tsp Ground Cinnamon 1 x Sainsbury's Ground Cinnamon 38g
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