Vanilla-raspberry Yogurt with Toasted Flakes

Summary

Ingredients

• 150 g raspberries, fresh or frozen oods
• 300 g yourt, (vanilla), low-fat
• 30 g pumpernickel
• 50 g oatmeal
• 10 g almond (s), unpeeled

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Instructions

1. Thaw frozen raspberries either like this or in the microwave (catching the juice). Pick out fresh fruits (possibly put a few aside for decoration). Mix with the vanilla yogurt.
2. Medium finely chop the pumpernickel and almonds, mix with the oat flakes and roast in a small pan without adding any fat. This takes about 5 to 10 minutes, depending on how much you like toasted aromas. It should definitely smell quite strong, but not burn. It is best to shift / stir again and again.
3. Let the oatmeal mixture cool down and then mix it with the raspberry-vanilla yogurt.
4. Sprinkle a bit of roasted mixture with a few raspberries as a decoration and serve immediately.
5. Info: the amount is enough for about two people. If there are several eaters, I would be careful with the amount of pumpernickel, it can quickly become too dominant. Better to take a little less. Also tastes good to children.
6. Also suitable to take away. Then you can prepare it perfectly in the evening: Mix frozen raspberries with the yoghurt in a large, tightly closing jar, make the roast mixture and leave to cool in a second jar (lid slightly open, steam extractor). Mix just before enjoying.