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Yogurt Crunch Pot


  • Serves 4

    60g Huel Granola
  • 40g flaked or sliced almonds lightly crushed in your hands
  • 1/2 tsp ground cinnamon
  • 300g raspberries (thaw if frozen)
  • 3 tbsp water
  • 500g Dairy-free yogurt
  • 1 tbsp Maple syrup


  • Set a frying pan over a medium heat and gently toast the granola, flaked almonds and cinnamon, stirring frequently, for about 5 minutes until the oats turn a little golden. Pour in the maple syrup and toss around until the oats and seeds are coated. Remove from the heat and transfer to a shallow bowl to cool for a few minutes.
  • Lightly mash half the raspberries with the fruit juice using a fork, then gently stir in the remaining raspberries, keeping them whole.
  • Layer up the yogurt and raspberries in small serving glasses, finishing with a layer of the crunch mixture. Serve straightaway.

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