Cranachan style oat and raspberry breakfast pots

Name: Cranachan style oat and raspberry breakfast pots
Total time: 15 min
Cuisine: Scottish
Ingredients: 120g rolled oats; 2 tbsp pumpkin seeds; 2 tbsp sunflower seeds; 300g raspberries, fresh or frozen and thawed; 500g 0% fat Greek yoghurt; 1 tsp vanilla extract; 1 tsp ground cinnamon; 1 tbsp flaked coconut, unsweetened

Toasted oats, tart raspberries and thick yoghurt layered in a jar, with a little cinnamon and vanilla for a Scottish breakfast treat.

Time15 min
LevelEasy
Costabout £1.05 a head

4 servings

Ingredients

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120 grolled oats
2 tbsppumpkin seeds
2 tbspsunflower seeds
300 graspberriesfresh or frozen and thawed
500 g0% fat Greek yoghurt
1 tspvanilla extract
1 tspground cinnamon
1 tbspflaked coconutunsweetened

Method

1
Toast the oats, pumpkin seeds and sunflower seeds in a dry frying pan over a medium heat for 4 to 5 minutes, stirring often, until they smell nutty and turn light gold.
5 min
2
Tip them onto a plate and leave to cool for 5 minutes.
3
Lightly crush half the raspberries with a fork. Stir the vanilla and cinnamon into the yoghurt.
4
Spoon a layer of yoghurt into four jars or glasses, then a layer of toasted oat mix, then a layer of crushed raspberries. Repeat.
5
Top with the whole raspberries and the flaked coconut. Eat straight away for crunch, or chill for up to 2 hours for a softer, creamier pot.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.