Prep Time 2-24 hours
Cook Time 15 mins
Serves 2 (flapjack makes 6-8 portions)
See bottom of recipe for low and low, low carb options
90g flaked oats
140ml apple juice
65g natural yoghurt
85g agave syrup
1/3 teaspoon ground cinnamon
200g flaked oats
20g agave syrup
1 1/2 teaspoon agave syrup
60g cottage cheese
Make the yoatie by mixing the oats, apple juice and yoghurt together in a bowl and leave to soak for between 2-24hours.
Next make the granola. Preheat the oven to 180C and line a baking tray with greaseproof paper. Mix all the granola ingredients together. Bake for 10-12 minutes until golden. Leave to cool and place in an airtight container where it will keep for 2 weeks.
For the compote, crush strawberries with the back of a fork and add to a saucepan with the agave syrup. Bring to the boil and stir continuously until it thickens, about 2-3 minutes. Transfer to a small container and place in the fridge.
Place all the cheesecake ingredients together and blend.
To assemble, place 30g of the granola in a tumbler. Next, spoon half of the yoatie mix followed by half the cheesecake mix. The compote can go on top or served on the side.
Low carb option: Reduce yoatie ingredients to 70g oats, 125ml apple juice, and 55g yoghurt
Low, low carb option: Make the yoatie with 150g low fat yoghurt, and 15g honey.
Prep Time 10 mins
Cook Time 20-25 mins
Serves 2 (flapjack makes 15 portions)
See bottom of recipe for low and high carb options
375g grass fed butter
600g flaked oats
30g whey protein (ideally unflavoured)
1 teaspoon cinnamon
1 teaspoon allspice
1 small mango
200g Greek Yoghurt
2 teaspoons honey
Preheat the oven to 160C and line a baking tray with greaseproof paper. Melt the honey and butter in a large pan on low heat, remove from the heat and add the oats, protein and spices mixing well together. Spoon on to the tray and bake for 20-25mins until golden brown.
Once cooked and cooled, cut in to 15 pieces. Each piece is one serving, and the rest can keep in some decent Tupperware for over a week!
To prepare the fruit, peel the mango and remove the stone, chopping in to small pieces. Click here for a guide to dicing mangos. Also quarter the figs. Mix the honey and yoghurt together.
Finally, to layer, chop up a piece of flapjack into smaller pieces and layer in various combinations, topping with the figs!
Low Carb Option: Serve with 15g pecans instead of the flapjack
High Carb Option: Divide the flapjack into 10 servings and add 15g of dried fruit to the dish