Fruity Yogurt Breakfast Parfaits
- 45g soft light brown sugar
- 85g golden syrup
- 2 Tbsp sunflower oil
- 180g rolled oats
- 50g bran
- 30g pistachios nuts
- 30g cashew nuts
- 1/2 tsp cinnamon
- Large pinch of sea salt flakes
- 100g strawberries
- 1 tbsp icing sugar
- Onken Natural Set yogurt
- 70g Dried cranberries
1.For the granola, mix together the soft light brown sugar with the golden syrup and oil.
2.Add in the remaining ingredients and stir until well coated.
3.Pour onto a baking tray lined with baking paper and bake in a preheated oven at 170ºC for 25-30 minutes.
4.Stir the mixture with a spoon every 10 minutes so the top doesn't burn. Once cooled stir in the dried cranberries.
5.For the strawberry sauce, blitz together strawberries and icing sugar until smooth. Optional- sieve to remove seeds.
6.To serve- in a jar, layer Onken natural yoghurt, granola, fruit and the strawberry sauce and repeat until you're at the top.