Oaty Raspberry Dessert

cook 10 mins
  • 100 g (3 1/2 oz) rolled oats
  • 50 g (2 oz) heather honey, plus extra to serve
  • 300 ml (1/2 pint) Greek yogurt
  • 1 tablespoon whisky (optional)
  • 225 g (7 1/2 oz) raspberries
  • Place the oats on a baking sheet, drizzle with the honey and stir around a little. Toast under a preheated medium grill for about 6–8 minutes, turning occasionally, until golden, watching carefully to ensure they do not burn. Transfer to a plate to cool slightly.
  • Gently mix together the toasted oats, yogurt, whisky, if using, and raspberries in a bowl until just combined – do not over-mix.
  • Divide between 4 small bowls or glasses and serve drizzled with extra honey.
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