Fruit yoghurt with crunchy DIY muesli

Name: Fruit yoghurt with crunchy DIY muesli
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 200 g Nuts and kernels (e.g. cashew nuts, hazelnuts, almonds, sunflower seeds); 2 TABLESPOONS demerara sugar; 40 g crunchy oats; 100 g dried soft dates; 250 g Strawberries; 1 (approx. 250 g) big pear; 500 g Whole milk yoghurt; 2 TABLESPOONS light syrup; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 6

200 g Nuts and kernels (e.g. cashew nuts, hazelnuts, almonds, sunflower seeds)
2 TABLESPOONS demerara sugar
40 g crunchy oats
100 g dried soft dates
250 g Strawberries
1 (approx. 250 g) big pear
500 g Whole milk yoghurt
2 TABLESPOONS light syrup
baking paper

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a baking tray with baking paper. Coarsely chop nuts and seeds. Mix with sugar and oat flakes in a bowl and spread on the baking tray.
2
Roast in a hot oven for 6-8 minutes, turning carefully with a pallet in between. Remove and allow to cool.
3
In the meantime cut the dates finely. Wash, clean and quarter the strawberries. Pear wash, peel, quarter lengthwise, remove seeds and cut into small pieces.
4
Mix yoghurt and syrup. Divide into six glasses. Add pear, dates and about half of the cereal. Decorate with strawberries.