Oat Crunch Yoghurt Pots

Pear and cinnamon are perfect flavour partners, but the cinnamon also serves a hidden purpose – it helps your body to regulate blood sugar levels, making this a sustaining choice that will see you through to lunch. The protein from the nuts and yoghurt is also digested more slowly than carbohydrate, ensuring a steady release of energy.

Serves 4


4 pears, cored and roughly chopped

1/2–1 tsp ground cinnamon

1 tbsp coconut oil or mild/medium (not extra virgin) olive oil

2 tbsp xylitol (or brown sugar) 50g (2oz) whole oat flakes

1 tbsp flaked almonds

1 tbsp ground almonds

1 tbsp roughly chopped macadamia nuts, hazelnuts or any other raw, unsalted nut

1 tbsp pumpkin seeds

400g (14oz) live natural yoghurt or soya yoghurt


1 Place the pears and a splash of water in a saucepan, cover and simmer for 3–5 minutes or until fairly soft. Add a little cinnamon to taste. Set aside to cool.

2 Gently heat the oil in a frying pan, then add the xylitol, oats, nuts and seeds, and stir for a couple of minutes or so to allow the oats to toast slightly. Set aside to cool.

3 Divide the stewed pears between four shallow glasses or bowls, cover with the yoghurt and top with the granola.

Cook’s Notes

Gluten-free, wheat-free, dairy-free if you use soya yoghurt • V • Can be made half an hour in advance if you add a squeeze of lemon juice to stop it from discolouring and store it in the fridge

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