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.