If you like the café style fruit pots you’ll love this simple breakfast dish from Nairn’s – a crunchy oat and nut topping sprinkled over fresh berries and natural yoghurt.
This version is a healthier alternative to shop bought versions which are often loaded with sugar. By using Nairn’s Gluten Free Porridge Oats this breakfast dish is ideal for Coeliacs as it has all the goodness of a gluten free breakfast option. It’s the perfect naturally energising and nutritious start to the day that can also be a tasty afternoon snack or dessert.
15g / ½ oz desiccated coconut
2tbsp macadamia nuts, chopped
2tbsp cashew nuts, chopped
1tbsp pumpkin seeds
50g/ 1 ¾ oz Nairn’s gluten free porridge oats
½ tsp ground cinnamon
1tbsp olive oil
2tbsp apple juice
60g / 2oz fresh blueberries
60g / 2oz fresh raspberries
75g / 3oz strawberries, sliced
150g / 5oz Natural yogurt
1. Place the coconut, nuts, seeds and oats in a bowl. Sprinkle over the ground
cinnamon. Pour in the oil and apple juice and stir to combine.
2. Heat a non-stick frying pan and add the oat mixture. Toast over a low heat
for 5 minutes stirring frequently until golden brown. Allow to cool.
3. Mix the berries together in a small bowl.
4. Spoon the berries into four glasses or bowl and top with a spoonful of yogurt.
Sprinkle over the oat mixture and serve.
The oat topping can be made in advance and kept in an airtight container for 1 week.
Nutritional Information per serving:
Carbohydrates: 15.5g of which sugars 6.7g
Total Fat 17g of which saturates 4.4g
Nutritional Information per 100g:
Carbohydrates 11.8g of which sugars 5.1g
Total fat: 12.9g of which saturates 3.4g
Make It Shabby have teamed up with Nairn’s to offer one lucky reader the chance to win a hamper full of Nairn’s gluten free goodies worth £30. Click here to enter our Nairn’s competition now!
Find out more about the range from Nairn’s over on their website at www.nairns-oatcakes.com.