Thursday, 3 January 2008


200g / 7oz Yeo Valley Organic Greek Yogurt
1 mango
Half a fresh pineapple
100g / 4oz porridge oats
50g / 2oz hazelnuts, chopped
50g / 2oz flaked almonds
1 tbsp olive oil or coconut oil
1 tbsp ground flaxseed

First make the topping. Preheat the oven to 180°C, gas mark 4.

Place the oats and nuts in a bowl and mix thoroughly.

Add the oil and toss to coat.

Spread the mixture out on a baking tray and toast in the oven for 10 minutes stirring from time to time until the mixture is lightly golden.

Remove from the heat and cool. Add the flaxseed. This can be stored in an airtight container for 2-3 days.

To make the smoothie. Peel and chop the fruit and blend in a food processor with the yogurt until smooth. If you wish to thin the mixture add a little fresh organic juice.

Add half of the oat mixture to the smoothie and blend again until smooth.

Pour the smoothie into a glass three quarters full then top with the rest of the oat mixture. Best eaten with a spoon.

Preparation time: 40 minutes
Serves: 4

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