Monday, 29 January 2018

Jelly, Apricot and Yoghurt Pots with Toasty Oats

Tasty, sweet little yoghurt pots swirled with vegan jelly, fruit and topped with a sprinkling of cinnamon and vanilla flavoured granola. Perfect for a snack, breakfast or a packed lunch treat. 

I received the jelly and a contribution towards the cost of the ingredients for this recipe, from Naturelly. Thank you for your support!

We're all looking for healthy snacks that are lower in sugar and hopefully will do something good to your body after you've eaten it as well. I really think we're out of the whole 'chocolate biscuit and ham and white bread sandwich thing with a packet of crisps' snacks. We want to nourish our body, not just ride it through a temporary sugar crash. 

Take, for example, yoghurt. My 12-year old daughter loves a bowl of yoghurt, fruit and granola in the morning, for breakfast. And I'm happy about it. She's getting the good bacteria from the yoghurt, the sweetness and vitamin C from the fruit and the oaty granola's delivering a load of beta glucans to her system, helping her control her blood sugar and also keeping her full and able to concentrate through school up to breaktime and beyond. 

So when Naturelly Jelly sent me a pouch of their jelly to have a play with, I wondered if their squeezable, soft jelly might pass as a kind of compote type thing for yoghurt and granola. 



It did. 



Everything about these pots is dairy free and vegan - I've used coconut yoghurt (still packed with all those beneficial bacteria, don't you worry) and combined the rolled oats with cinnamon, vanilla and coconut sugar. It just gives it a little crunch that you can stir in and enjoy with the fruits and the jelly. 

By the way - if you're wondering how the jelly gets to be vegan, it's because it's made from something found in lily plants - a plant based jelly. Brilliant! 

Let me know what you think. 

Jelly, Apricot and Yoghurt Pots with Toasty Oats
Makes 4 pots
Ingredients
2 medium, ripened apricots (washed, the stone taken out and then chopped)
1 pouch Naturelly Jelly (I used Tropical)
5 tbsp coconut oil
1 tsp ground cinnamon
1 tsp vanilla extract
1 heaped tbsp coconut sugar
100g rolled oats
6-8 tbsp coconut yoghurt (or your favourite yoghurt)

Method
In a small bowl, combine the chopped apricots and the Naturelly Jelly together and give it a stir. Put to one side, while you make the granola. 

In a small saucepan, gently heat together the coconut oil, cinnamon, vanilla and coconut sugar until smooth, stirring continuously. Once everything has melted together, turn off the heat and stir in the oats, until they're well coated. 

Tip out the oats onto a baking tray lined with greaseproof paper and spread them out a little. If any clump together, leave them as they are, just try and flatten them down slightly. Bake in a preheated oven at 400ºF/200ºC/gas mark 6 for 15-20 minutes, until hot and toasty. Switch off the oven and take out the tray, leaving the oats to fully cool. They will also harden a little. 

To assemble the pots, spoon a couple of spoonfuls of yoghurt into the pot and then add a few spoonfuls of the fruit and jelly mixture, swirling it if you want to. Break up the cooled oats and sprinkle them into the pots. Keep any leftover oats in an airtight container and use in your desserts or breakfast dishes. 

Keep the jelly pots cool if saving for later, or eat straight away if you're not. 

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Have you tried Naturelly Jelly? What did you think? 
Let me know in the comments below!








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