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.