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This blueberry protein smoothie bowl will give you the start you need in the morning.
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Pre-heat oven to 180°C and line a square 20x20cm cake tin with baking paper – allow the paper to come up the side to make serving easier.
In a large bowl combine the sugar, flour, oats, almonds, baking powder and cinnamon. Whisk or stir together until all the ingredients are coated in the flour. Add the soft butter and using your finger tips rub together to create a moist crumble. Press ¾ of the mixture into the prepared tin and press in firmly with the back of a spoon.
Bake the slice base for about 8 minutes or until just starting to colour at the edges. Remove and set aside to cool for 10-15 minutes.
In another bowl whisk the yogurt with the cornflour until smooth. Pour over the semi-cooked base and smooth with a spoon, then dot with the mixed berries. Sprinkle over the remaining crumble mixture and return to the oven to bake a further 30-40 minutes or until golden and just set. Allow to cool for at least 30 minutes before cutting.
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