Yoghurt crunch

Serves 6

• 90g (1 cup) rolled oats
• 1 tbs light olive oil
• 2 tbs maple syrup
• 60g (1/3 cup) blanched almonds, coarsely chopped
• 45g (1/3 cup) pecans, chopped
• 25g (1/3 cup) chopped dried apples
• 70g (1/3 cup) chopped dried apricots.

1. Preheat oven to 180°C. Place rolled oats in a medium bowl and drizzle with 1 olive oil and maple syrup and stir to combine. Spread over a baking tray and bake in oven for 5 minutes.
2. Sprinkle blanched almonds, coarsely chopped and pecans, chopped over oat mixture and bake, stirring once during cooking, for 5-7 minutes or until nuts are golden brown and crisp.
3. Transfer oat mixture to a bowl to cool. Stir in dried apples and dried apricots. Store in an airtight container. Serve sprinkled over yoghurt or as a topping on tinned or stewed fruit.