Berry Yoghurt Crisp


  1. Place the coconut, nuts, seeds and oats in a bowl. Sprinkle over the ground cinnamon. Pour in the oil and apple juice and stir to combine.

  2. Heat a non-stick frying pan and add the oat mixture. Toast over a low heat for 5 minutes stirring frequently until golden brown. Allow to cool.

  3. Mix the berries together in a small bowl.

  4. Spoon the berries into four glasses or bowl and top with a spoonful of yoghurt. Sprinkle over the oat mixture and serve.

Serves: 4
Preparation time: 10 mins
Cooking time: 5 mins
Difficulty level: Easy
Recipe by
Christine Bailey


  • 15g / ½ oz desiccated coconut

  • 2 tbsp macadamia nuts, chopped

  • 2 tbsp cashew nuts, chopped

  • 1 tbsp pumpkin seeds

  • 50g/ 1 ¾ oz Nairn’s gluten free porridge oats

  • ½ tsp ground cinnamon

  • 1tbsp olive oil

  • 2 tbsp apple juice

  • 60g / 2oz fresh blueberries

  • 60g / 2oz fresh raspberries

  • 75g / 3oz strawberries, sliced

  • 150g / 5oz Natural yoghurt