Ingredients
Ingredients
100g traditional oats
12 pecan nuts, broken into pieces
2 tbsp sunflower seeds
6 pitted medjool dates, snipped into pieces
25g high-fibre puffed wheat (we used Good Grain)
4 x 150ml pots bio yogurt
300g mixed berries, such as raspberries, strawberries and blueberries
generous sprinkling of ground cinnamon (optional)
Tip
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Direction
Tip the oats into a frying pan and heat gently, stirring frequently until they are just starting to toast. Add the pecans and seeds to warm briefly, then tip into a large bowl and toss so they cool quickly. Add the dates and puffed wheat, mix well until thoroughly combined, then serve topped with the yogurt and fruit, and a sprinkling of cinnamon, if you like.
