Raspberry, oat and honey cranachan

The combination of creamy Greek yoghurt, toasted oats, sweet juicy raspberries and honey makes a really satisfying breakfast that will keep you feeling full for ages.

This can be made with frozen berries when raspberries are out of season.

Prep: 5 mins

Cook: •

Servings: 2

Ingredients

teacup of fresh raspberries
300g Greek yoghurt (full fat)
6 dessert spoons of toasted oats. If using more oats then increase the yoghurt quantity.
3 tablespoons of acacia or greek honey

Instructions

Crush half the raspberries to make a puree.

Gently fold the raspberries into the yoghurt with a tablespoon of the honey. Fold in the toasted oats.

Top with the rest of the whole raspberries and a tablespoon of honey.

Serve in a nice glass, because we eat with our eyes too!

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Nutrition Info

Berries

Berries are not only wonderful and versatile gems of sweetness, they also provide us with a myriad of nutrients, helping to maintain a well-rounded diet and good health. They’re packed to the brim with flavonoids for fighting inflammation and cell damage. They’re also a great source of fibre, but only when eaten as the whole fruit; juicing fruit breaks the fibre down before your body has the joy of doing so. Fibre gives your good gut microbes their favourite food and helps them to proliferate and spread their magic right through your system all the way from brain to toes. They also provide vitamin C for healthy skin and connective tissue as well as immunity.

I love berries. Strawberries, blueberries, raspberries, black berries, anything with an ‘errie’ in it!

Jordin Sparks