13/12/2022 
CategoryEveryday, Frozen, Fruit, Snacks
Yields12 ServingsQuarter (3 Servings)Half (6 Servings)Default (12 Servings)Double (24 Servings)Triple (36 Servings)
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
1 cup rolled oats
2 cups reduced-fat vanilla yoghurt
¼ cup blueberries
¼ cup raspberries
¼ cup strawberries, halved
¼ cup blackberries, halved
½ cup mango, cut into bite-size pieces
Method
1
Preheat oven to 180 °C.
2
Spread oats out on a lined baking tray and toast in oven for 8-10 minutes or until lightly brown. Remove oats from oven and let it cool.
3
Line a 12-hole muffin tray with paper muffin cases.
4
For the bottom layer, spread ½ tbsp of toasted oats in each case.
5
Dollop 1 tbsp of yoghurt onto the oats in each case.
6
Top the yoghurt with a few pieces of the different fruit. Reserve a small amount of fruit to garnish at the end.
7
Evenly distribute the remaining yoghurt on top of the fruit in each case.
8
Garnish with the remaining pieces of fruit.
9
Place tray in the freezer for 2 hours or until frozen.
10
Remove FroYoats from freezer and serve immediately.
Tips
- If the muffin cases are stuck to the bottom of the tray, fill your sink with some hot water and dip the base of the tray in the water for 2-3 seconds to release.
Variation
- Swap the reduced-fat vanilla yoghurt for any reduced-fat flavoured yoghurt e.g. strawberry, berries, mango, passionfruit.
- Swap the toasted rolled oats for uncooked rolled oats (skip step 2) or any cereal with a Health Star Rating of 3.5 stars or more.
- You can use fruit that are in season. Other fruit that would work well include kiwi, peach, banana and pineapple.
Ingredients
1 cup rolled oats
2 cups reduced-fat vanilla yoghurt
¼ cup blueberries
¼ cup raspberries
¼ cup strawberries, halved
¼ cup blackberries, halved
½ cup mango, cut into bite-size pieces
Directions
1
Preheat oven to 180 °C.
2
Spread oats out on a lined baking tray and toast in oven for 8-10 minutes or until lightly brown. Remove oats from oven and let it cool.
3
Line a 12-hole muffin tray with paper muffin cases.
4
For the bottom layer, spread ½ tbsp of toasted oats in each case.
5
Dollop 1 tbsp of yoghurt onto the oats in each case.
6
Top the yoghurt with a few pieces of the different fruit. Reserve a small amount of fruit to garnish at the end.
7
Evenly distribute the remaining yoghurt on top of the fruit in each case.
8
Garnish with the remaining pieces of fruit.
9
Place tray in the freezer for 2 hours or until frozen.
10
Remove FroYoats from freezer and serve immediately.
