Apple Cinnamon Maple Yogurt

Apple Cinnamon Maple Yogurt

Course: Breakfast and Brunch, Dessert
Prep Time: 10 mins
Total Time: 10 mins
Servings: 1
Author: Anna Bloomfield
A great breakfast for those days when it’s no longer summer but not really autumn yet either. This also makes a lovely light dessert.
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Ingredients

For the yogurt

  • 170 g Greek yogurt
  • ½ tablespoon maple syrup
  • ¼ teaspoon cinnamon
  • ¼ teaspoon natural vanilla extract

For the oats

  • ¼ cup oats
  • 1 tablespoon maple syrup

For the pecans

  • A few pecans
  • 1 teaspoon maple syrup

You will also need

  • 1 apple cut into 1cm dice

Instructions

For the yogurt

  • Stir together the yogurt ingredients.

For the oats

  • Place the oats in a dry frying pan over a low to medium heat and toast tossing occasionally. After 5 minutes they should smell lovely and, well, toasty. Keeping the pan on the heat, pour over the maple syrup and stir to ensure all the oats are covered. Tip onto a cold plate to cool. Rinse and dry the pan.

For the pecans

  • Add the pecans to the pan and heat gently for 1 to 2 minutes tossing frequently and ensuring they don’t catch. Once they smell beautifully nutty pour on the maple syrup, stir round and tip out onto another plate to cool.

To assemble

  • Place the diced apple into the bottom of the glass. Spoon over the yogurt and sprinkle on the oats and nuts. Grab a big mug of coffee and your fleece and go and sit in the garden to enjoy.

Notes

Use your favourite apple and yogurt; I like Braeburn apples and I used Total 0% Fat Greek Yogurt.

Nutrition

Calories: 414kcal (21%) | Carbohydrates: 71g (24%) | Protein: 20g (40%) | Fat: 6g (9%) | Saturated Fat: 0g | Cholesterol: 8mg (3%) | Sodium: 67mg (3%) | Potassium: 552mg (16%) | Fiber: 7g (28%) | Sugar: 47g (52%) | Vitamin A: 100IU (2%) | Vitamin C: 8.4mg (10%) | Calcium: 241mg (24%) | Iron: 1.1mg (6%)

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