SERVES 4 PREP 10 minutes COOK 20 minutes + 15 minutes to stand COST $1.85 a serve
INGREDIENTS
✛1 cup traditional rolled oats
✛½ teaspoon ground cinnamon ✛¼ cup
shredded coconut ✛1 tablespoon honey,
plus extra, to drizzle ✛40g butter, melted
✛2 tablespoons finely chopped dried apricots
✛2 tablespoons finely chopped dried
sweetened cranberries ✛2 tablespoons
chopped raisins ✛2 cups thick vanilla yoghurt
METHOD
Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Combine oats, cinnamon, coconut, honey and butter in a bowl.
Spread over prepared tray. Bake for 15 minutes or until lightly toasted. Stir in the apricots, cranberries and raisins. Bake for a further
5 minutes or until golden. Stand for 15 minutes. Spoon yoghurt into bowls. Top with the oat mixture and drizzle with extra honey. Serve.
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