TOTAL TIME: 7 MINS
CALORIES/SERVING: 478 KCAL
100g traditional oats
12 pecan nuts, broken into pieces
2 tbsp sunflower seeds
6 pitted medjool dates, snipped into pieces
25g high-fibre puffed wheat
4 x pots bio yogurt
300g mixed berries, such as raspberries, strawberries and blueberries
generous sprinkling of ground cinnamon (optional)
Tip the oats into a frying pan and heat gently, stirring frequently until they are just starting to toast. Add the pecans and seeds to warm briefly, then tip into a large bowl and toss so they cool quickly.
Add the dates and puffed wheat, mix well until thoroughly combined, then serve topped with the yogurt and fruit, and a sprinkling of cinnamon, if you like.