Seed crumble with vanilla yogurt
One of the most versatile ingredients you can think of, yogurt is not just great for breakfast. Try this simple between-meal snack you can enjoy at any time of the day.
½ teaspoon(s), level
Egg white, raw
2 tablespoon(s), level
Fat Free Natural Yogurt
1 teaspoon(s), level
- Preheat the oven to 160°C, fan 140°C, gas mark 2 and line a large baking tray with baking paper. Combine the porridge oats, cinnamon, pumpkin seeds, sunflower seeds and sesame seeds in a mixing bowl.
- Add the egg white into a bowl and use a fork to whisk until frothy, then stir in the agave syrup. Pour over the oat mixture and stir to combine. Spread the mixture over the prepared baking tray and bake for 30 minutes, stirring every 10 minutes, until the crumble is crisp and clumping together. Remove from the oven and cool on the tray.
- Mix the yogurt and vanilla extract together. For a single serving, top 200g vanilla yogurt with 25g of the crumble.