Apple porridge & baked raspberries

This breakfast beaut is a version of Cranachan - a traditional Scottish dessert, usually made from whipped cream, whisky, honey, and fresh raspberries, with toasted oatmeal soaked in whisky. I've never really been a fan of the desert but this sober, trimmed down, breakfast version is delish.

Ingredients for 2

Oats - half a cup

Apple juice (the good stuff)- just enough to cover the oats

Raspberries - 1 punnet

Honey - 1 or 2 teaspoons

Pecans - a few if ya fancy

Greek yoghurt - at least 4 heaped teaspoons plus extra to serve

Method

Preheat oven to 200oC. Put the raspberries in roasting dish and drizzle with the honey. The amount of honey will depend on your fruit so taste them. You can also use frozen fruit rather than fresh raspberries, although they will break down a little more when cooked. Chuck the pecans into the roasting dish (if using) and bake for 15 mins in the oven.

Meanwhile, Mix oats and apple juice and cook briefly in microwave in 20 second bursts, stirring in between, until the oats have expanded and soaked up the juice. (You can also do this in the stove-top if you are microwave-averse). 

When the raspberry time is up, remove the roasting dish from the oven and allow to cool slightly.

Mix the yoghurt with the cooked oats and transfer to the serving bowl/jar/cup. Add the raspberries and top with more yoghurt, the nuts and a couple if extra raspberries.