Photo of Maple raspberry yogurt pots by WW

Maple raspberry yogurt pots

Points® value
Total Time
30 min
10 min
20 min
Crunchy granola and creamy yogurt is perfectly balanced with zingy raspberries and maple syrup.


Groundnut oil

1 tablespoon(s)

Maple Syrup

3 tablespoon(s)

Porridge oats

150 g

Desiccated Coconut

1 tablespoon(s)


1 zest(s) of 1


300 g

0% fat natural Greek yogurt

6 tablespoon(s)


  1. Preheat the oven to 150°C, fan 130°C, gas mark 2. Combine the oil and 2 tablespoons maple syrup in a small pan and warm through.
  2. Mix together the oats, coconut and orange zest in a large bowl and stir in the oil mixture until well-coated. Scatter the mixture over a shallow baking tray and bake for 10-15 minutes or until golden, occasionally shaking gently. Remove from the oven and leave to cool on the tray until the granola is completely cold.
  3. Meanwhile, gently heat the raspberries with 3 teaspoons maple syrup in a small pan until they start to release their juice. Cool slightly, then divide between 6 individual jars or bowls. Top each one with 1 tablespoon of the yogurt and 25g of the granola.
  4. Cook's tip - After scattering the granola on the tray, press down with a spatula to make a uniform layer so it cooks evenly.