Vanilla Yoghurt with Warm Plums & Crunchy Oats
- Preparation time
- 15 min
- Number of people
- 2 people
- Meal type
- breakfast
Start your morning right with velvety yoghurt, warm fruit, and a crispy oat crunch. A simple breakfast with pure flavours, ready in fifteen minutes.
Ingredients
- 300 gfull-fat Greek yoghurt
- 4plums — ripe
- 50 grolled oats
- 25 ghazelnuts — unsalted
- 1½ tbsphoney
- 10 gbutter
- ½ tspvanilla extract
- ½ tspcinnamon
- sea salt — small pinch
Method
- 1
Halve the plums, remove the stones, and cut each half in half again.
- 2
Melt half of the butter in a frying pan.
- 3
Place the plums cut-side down in the pan and cook for 2–3 minutes.
- 4
Add ½ tbsp honey and the cinnamon. Carefully turn the plums and warm for about 2 more minutes. They should become soft and glossy, but not cook down to a pulp.
- 5
Roughly chop the hazelnuts.
- 6
Melt the remaining butter in a second small pan. Add oats, hazelnuts, a pinch of salt and ½ tbsp honey.
- 7
Cook the mixture for 3–4 minutes, stirring regularly, until the oats are golden brown and crispy.
- 8
Mix the Greek yoghurt with the vanilla extract.
- 9
Divide the yoghurt between two shallow bowls.
- 10
Loosely arrange the warm plums on top and sprinkle over the crunchy oat and hazelnut crumble.
- 11
Drizzle over the remaining ½ tbsp honey.
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Sagas House