4 large plums, destoned and diced
60 g frozen blueberries
40 g whole rolled oats
30 g butter, diced and softened
20 g almonds, chopped
1 tsp cinnamon
120 g full fat Greek yogurt
1
Preheat the oven to 180°C/350°F/Gas mark 4.
2
In a pot on the stove, stew plums and blueberries for approximately 10 minutes.
Mix oats, butter, almonds and cinnamon together in a bowl - until it sticks together.
3
Scoop the plum mixture into a baking dish and top with the oats. Bake in the oven for 5-10 minutes or until golden brown.
4
Serve with a scoop of greek yoghurt.
Tips:
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat and serve.
- Freeze for up to 2 months. Defrost and reheat before serving.
- Batch cook and freeze in portions for a convenient meal.
Ingredients
4 large plums, destoned and diced
60 g frozen blueberries
40 g whole rolled oats
30 g butter, diced and softened
20 g almonds, chopped
1 tsp cinnamon
120 g full fat Greek yogurt
Directions
1
Preheat the oven to 180°C/350°F/Gas mark 4.
2
In a pot on the stove, stew plums and blueberries for approximately 10 minutes.
Mix oats, butter, almonds and cinnamon together in a bowl - until it sticks together.
3
Scoop the plum mixture into a baking dish and top with the oats. Bake in the oven for 5-10 minutes or until golden brown.
4
Serve with a scoop of greek yoghurt.