Ingredients

100g traditional oats
12 pecan nuts
broken into pieces
2 tbsp sunflower seeds
6 pitted medjool dates
snipped into pieces
25g high-fibre puffed wheat
4 x pots bio yogurt
300g mixed berries
such as raspberries, strawberries and blueberries
generous sprinkling of ground cinnamon
(optional)

Method
step 1
Tip the oats into a frying pan and heat gently, stirring frequently until they are just starting to toast. Add the pecans and seeds to warm briefly, then tip into a large bowl and toss so they cool quickly.

step 2
Add the dates and puffed wheat, mix well until thoroughly combined, then serve topped with the yogurt and fruit, and a sprinkling of cinnamon, if you like.