Yogurt Bowls with Toasted Oat Crunch

Ingredients

• ¾ cup Old-fashioned rolled oats
• ⅜ cup Raw almonds, roughly chopped
• 1 tbsp Refined coconut oil
• 1 ½ tbsp Pure maple syrup
• ½ tsp Ground cinnamon
• ¼ tsp Kosher salt
• 2 cups Plain nonfat Greek yogurt
• 1 ½ cups Strawberries, sliced
• 1 cup Blueberries
• 2 tbsp Chia seeds (optional)
• 2 tsp Honey (optional)

Method

1. Warm the coconut oil in a small skillet over medium. Add the oats, almonds, cinnamon and salt and stir for 4 to 5 minutes, until the oats smell toasty and the almonds have gone a shade darker.
2. Pour in the maple syrup and stir for another 30 seconds — it will hiss and coat everything — then tip it all onto a plate to cool. It crisps as it cools, not in the pan.
3. Spoon the yogurt into four bowls and pile the fruit on one side rather than mixing it in.
4. Scatter the cooled crunch over the top, along with the chia if you are using it. It goes on last so it stays crunchy.
5. A little honey over the top for anyone who wants it, decided per bowl.

Notes

✨ The restaurant touch

Fruit piled on one side, crunch across the top, rather than everything stirred together. You taste each thing separately, and the crunch stays crunchy to the last spoonful.

🧒 For the kids

Once the crunch is made, everything left is a child's job: spooning, slicing strawberries with a table knife, and building their own bowl. Six-year-olds can do this whole breakfast on their own.

🌿 From the garden

June strawberries, straight from the row into the bowl.

🥡 Leftovers

The crunch keeps 2 weeks in a sealed jar. Assemble the bowls fresh.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.