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Yoghurt crunch

  • 1:10 Prep
  • 0:15 Cook
  • 6 Servings


  • 90g (1 cup) rolled oats
  • 1 tablespoon light olive oil
  • 2 tablespoons maple syrup
  • 60g (1/3 cup) blanched almonds, coarsely chopped
  • 45g (1/3 cup) pecans, chopped
  • 25g (1/3 cup) chopped dried apples
  • 70g (1/3 cup) chopped dried apricots.


  • 1
    Preheat oven to 180°C. Place rolled oats in a medium bowl and drizzle with 1 olive oil and maple syrup and stir to combine. Spread over a baking tray and bake in oven for 5 minutes.
  • 2
    Sprinkle blanched almonds, coarsely chopped and pecans, chopped over oat mixture and bake, stirring once during cooking, for 5-7 minutes or until nuts are golden brown and crisp.
  • 3
    Transfer oat mixture to a bowl to cool. Stir in dried apples and dried apricots. Store in an airtight container. Serve sprinkled over yoghurt or as a topping on tinned or stewed fruit.

Source: taste.com.au


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