• 400g natural, full fat, Greek style yogurt
  • 320g any fruit combinations- dessert apples, bananas, blueberries, strawberries or raspberries, fresh or frozen
  • 2-4 tablespoons water
  • 75g rolled oats
  • ¼ teaspoon ground cinnamon, optional
  • 1 tablespoon desiccated coconut or linseed mix
  • 50g chopped hazelnuts
  • Fresh blueberries, to garnish


  • Prepare your fruit if using fresh fruit e.g. peel, core and roughly chop apples, peel and slice banana and hull berries.
  • Place the fruit in a saucepan with the water. Gently heat for a few minutes and bring to simmering point to make a purée. Stir gently.
  • Mix the oats, cinnamon (if used), coconut or linseed mix and nuts together (for extra flavour and crunch you can toast these ingredients over a medium heat in a dry non-stick frying pan)
  • Place 4 dessert spoons of yogurt in the base of 4 wine or sundae dishes. Layer a 4 dessert spoons of the fruit purée then 2 dessert spoons of the crunchy oat mixture. Repeat the layers and finish with fresh berries on top.