FroYoats
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
Method
Preheat oven to 180 °C.
Spread oats out on a lined baking tray and toast in oven for 8-10 minutes or until lightly brown. Remove oats from oven and let it cool.
Line a 12-hole muffin tray with paper muffin cases.
For the bottom layer, spread ½ tbsp of toasted oats in each case.
Dollop 1 tbsp of yoghurt onto the oats in each case.
Top the yoghurt with a few pieces of the different fruit. Reserve a small amount of fruit to garnish at the end.
Evenly distribute the remaining yoghurt on top of the fruit in each case.
Garnish with the remaining pieces of fruit.
Place tray in the freezer for 2 hours or until frozen.
Remove FroYoats from freezer and serve immediately.
Tips
- If the muffin cases are stuck to the bottom of the tray, fill your sink with some hot water and dip the base of the tray in the water for 2-3 seconds to release.
Variation
- Swap the reduced-fat vanilla yoghurt for any reduced-fat flavoured yoghurt e.g. strawberry, berries, mango, passionfruit.
- Swap the toasted rolled oats for uncooked rolled oats (skip step 2) or any cereal with a Health Star Rating of 3.5 stars or more.
- You can use fruit that are in season. Other fruit that would work well include kiwi, peach, banana and pineapple.
Ingredients
Directions
Preheat oven to 180 °C.
Spread oats out on a lined baking tray and toast in oven for 8-10 minutes or until lightly brown. Remove oats from oven and let it cool.
Line a 12-hole muffin tray with paper muffin cases.
For the bottom layer, spread ½ tbsp of toasted oats in each case.
Dollop 1 tbsp of yoghurt onto the oats in each case.
Top the yoghurt with a few pieces of the different fruit. Reserve a small amount of fruit to garnish at the end.
Evenly distribute the remaining yoghurt on top of the fruit in each case.
Garnish with the remaining pieces of fruit.
Place tray in the freezer for 2 hours or until frozen.
Remove FroYoats from freezer and serve immediately.
