Strawberry Yogurt Crunch Recipe

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Toasted oats and seeds make this layered breakfast a crunchy treat, and provide important nutrients too. The yogurt is a low fat source of protein and calcium, while the strawberries and orange juice are rich in vitamin C. Honey adds natural sweetness, but you could use maple syrup instead.

Tasty Twists :
Swap strawberries for your favorite fruits such as bananas, nectarines, or peaches. Fruit purée also tastes great!

Food Facts :
Oats are full of carbohydrates. They are perfect for breakfast because the fiber in them is digested by the body slowly. This makes you feel full for longer and keeps your blood sugar levels steady. Oats are also a great source of vitamins E, B1, and B2.

How to make Strawberry Yogurt Crunch

INGREDIENTS :
1 cup whole strawberries (about 6-8)
4 tbsp fresh orange juice
⅔ cup whole oats
3 tbsp sunflower seeds
3 tbsp pumpkin seeds
2-3 tbsp clear runny honey
12 tsp thick plain yogurt

Equipment :
small sharp knife
cutting board
small bowl
frying pan
wooden spoon

Preparation 10 mins

Cooking 5 mins

Serves 2

DIRECTIONS :

Step 1
Cut the stems and leaves from the strawberries and then thickly slice the fruit. Put the strawberries in a bowl and add the orange juice. Set aside.

Step 2
Put the oats in a frying pan and toast over a medium low heat for 3 mins, turning the oats occasionally with a wooden spoon to make sure they cook evenly.

Step 3
Add the sunflower and pumpkin seeds and toast for another 2 minutes or until light golden. Take care the pumpkin seeds may pop a little!

Step 4
Take the pan off the heat.Stir in the honey it will sizzle at first, but keep stirring until the oats and seeds arecoated. Allow to cool slightly.

Step 5
Put a layer of the oats in the bottom of each glass. Add 2 heaped spoonfuls of yogurt and then some of the fruit. Add another layer of each.

Strawberry Yogurt Crunch

Did you know?
Strawberries: Choose bright red berries with fresh green stems still attached: Pale or yellowish white strawberries are unripe and sour. Strawberries do not ripen after they are picked. Local strawberries are available from April to
July, but strawberries are found year round.
To Store:
Beries are very perishable and can deteriorate within twenty-four hours of purchase. You can store them in their baskets for a brief period, but to keep them for more than two days, place the (unwashed) berries in a paper towel lined jelly-roll or baking pan, cover loosely with paper towels, and refrigerate. To freeze berries, wash and drain, then spread in a single layer in a jelly roll pan and place in the freezer. Once they’re frozen, transfer to a heavy duty zip tight plastic bag and freeze for up to one year. Do not thaw or rinse frozen berries before using. Extend the cooking time ten to fifteen minutes for berry pies and five to ten minutes for muffins and quick breads.
To Prepare:
Rinse fresh berries just before serving. Remove hulls from strawberries (with a huller or small knife) and any stems from the other berry varieties drain well.