A simple photo for a simple dish!
I was invited to brunch recently where we each brought something to share. There were a few things to consider when planning what to take – nothing too sweet for 10am in the morning, something that would travel well and most importantly, nothing complicated.
I decided to try a slightly fancier version of my everyday breakfast of Greek yoghurt, rolled oats and blueberries. Not everyone has a palate for the tartness of Greek yoghurt, so I toasted the rolled oats with shredded coconut and brown sugar for a little crunchy sweetness.
All the berry cups were eaten, including mine, so I’m going to call it a success. I think I’ll also use this in the future as a quick & refreshing dessert. Any leftover crumble can be stored in the freezer in a Ziplock bag. The only danger being that the crumble tastes delicious on vanilla ice-cream as a late night treat!
Berry cup with brown sugar crumble
1 cup mixed berries (fresh or frozen)
1/2 cup natural Greek yoghurt
1/4 cup traditional rolled oats
1/4 cup shredded coconut (not desiccated coconut)
2-4 Tbsp. brown sugar
In a small bowl combine rolled oats, coconut & brown sugar. Add brown sugar to your taste. Toast in moderate oven until oats & coconut are turning light golden brown. Divide berries between two small glasses (I used frozen berries). Dollop yoghurt on top & sprinkle generously with oat mixture.