Ingredients

800g can of apricots in juice, drained

2 tablespoons 100% fruit apricot jam

olive oil spray

1 cup rolled oats

½ cup flaked almonds

¼ cup sesame seeds

2 teaspoons ground cinnamon

½ cup honey

200g low fat vanilla yoghurt

Method

Preheat oven to 210 degrees. Place apricots in a shallow pie dish. Dot the apricot jam over the apricots.

Spray a non-stick pan lightly with olive oil. Place over medium heat and add oats, almonds, sesame seeds and cinnamon. Stir until oats and almonds begin to brown. Add honey and stir well.

Spoon oat mixture over apricots and cook in the oven for about 8 minutes. Serve with a spoonful of yoghurt.

Substitute apricots with apples, peaches or pears.

Suitable for breakfast, morning snack, lunch, afternoon snack, or special occasions.

Serves 4

Per serving:

1864kj/444 cals, 8g protein, 12g fat (8g unsaturated), 76g carbs, 7g fibre.