fruit salad with oats and warm yoghurt

This is one of those breakfasts that is a bit fiddly, but in spite of this I try to prepare it once a week because the children love it, it is incredibly healthy, and my being lazy is a terrible excuse!

4 tbsp oat flakes

4 tbsp blueberries

4 tbsp raspberries

2 tbsp water

golden caster sugar

4 round tbsp natural organic yoghurt

4 tsp runny honey (1 tsp per portion)

Serves: 4 children

Prep time: 15 minutes

Cooking time: 5 minutes

1 Lightly toast the oat flakes in a small frying pan until golden brown. Take care not to burn them. Take off the heat and remove a few oat flakes and put aside. Meanwhile, place the blueberries and raspberries into a small saucepan, add water and a sprinkle of golden caster sugar and heat gently, stirring occasionally.

2 Add the yoghurt to the pan of toasted oat flakes and gently stir through.

3 When the fruit is nicely warm, serve the yoghurt and oatmeal into a small bowl, spoon on the fruit, drizzle over the honey and sprinkle over the reserved oat flakes.

Tips

• This is really tasty with banana, and a good way to use up any over-ripe ones laying in the bottom of the fruit bowl. Simply slice them into the yoghurt when it is in the frying pan.

• To serve this as a dessert you can simply leave out the oat flakes and crumble digestive or ginger nut biscuits into the yoghurt and add fruit.

• You can also toast some flaked almonds with the oats.

I measure the ingredients in spoons – it’s too early in the morning for weighing!

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