Serves 4
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Leftover nuts from the festive season? Pop them into the oven, then onto your yoghurt. It’s good as morning breakfast, a mid-afternoon snack or even as a small treat after dinner. The best part? It has everything, from the heartiness to the crunchiness.


  • ½ cup sunflower seeds, toasted
  • ½ cup pumpkin seeds
  • ½ cup pecans, chopped
  • ¼ cup white sesame seeds
  • ⅓ cup maple-flavoured syrup
  • 2 cups Greek-style natural yoghurt
  • 1 red-skinned apple, unpeeled, cored, sliced

Preheat oven to 200 C. Line oven tray with baking paper. Combine sunflower seeds, pumpkin seeds, pecans, sesame seeds and maple syrup in a bowl.


Spread over prepared tray; bake, stirring occasionally, for 10 mins or until golden brown. Cool on tray.


Spoon yoghurt into bowls. Serve topped with nut mixture and apple.

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