- 3 Tbsp honey
- 3 Tbsp peanut or almond butter
- ½ tsp vanilla extract
- 1 cup rolled oats
- 1 Tbsp chia seeds
- ¼ tsp cinnamon (optional)
- 1 ½ cups Meadow Fresh Kalo Manuka Honey Yoghurt
- 1 cup fresh berries
- 2 Tbsp toasted sliced almonds
Preheat oven to 150°C fan bake. Lightly grease a 6-hole muffin tin with butter or cooking oil spray.
Place honey and peanut butter in a medium-sized saucepan. Stir over a gentle heat until smooth. Remove from heat and stir in vanilla. Add oats, chia seeds and cinnamon and mix until well combined.
Divide the mixture between muffin holes and press up the sides to form cups (this is easier with damp hands). Make the cups as thin and compact as you can.
Bake for 15-20 minutes, until golden brown and crisp. Cool in tins for 15 minutes, then transfer to wire rack to finish cooling.
Fill cooled cups with Meadow Fresh Kalo Manuka Honey Yoghurt. Top with berries and sprinkle with almonds. Serve immediately.
- This recipe is doubled to feed a crowd.