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This recipe makes oat muffins with fruit, that make a great healthy breakfast or an energy-packed snack when you’re on the go.



  • 35g porridge oats
  • 1 tub of 0% Greek yoghurt
  • Your choice of fresh fruit – raspberries, blueberries, chopped banana work great
  • 1 egg
  • 1½ tsp. vanilla or almond extract


  • Silicone muffin cases


1. Mix the oats, yoghurt, egg and vanilla or almond extract in a bowl.

2. Stir in 2–3 tbsp of water to loosen the mixture slightly.

3.Place a small amount of your chosen fruit in the bottom of each of the muffin cases

4. Pour the oat mixture on top of the fruit, using an equal amount in each muffin cup. Top with more chopped fruit.

5. Bake a 180ºC for 20–25 minutes, or until golden brown.

Store them in the fridge or in an airtight container in the cupboard and they’ll keep for up to 5 days.

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