Date posted: 22/01/2020

Spiced golden yoghurt

Using slow releasing carbohydrates like oats helps keep blood sugar levels balanced

  • Serves 10
Votes: 1 Average: 5


World of spice whole star anise 1
Everyday Favourites sultanas 250g
Everyday Favourites pure Canadian maple syrup 340g
Casa de Mare red wine vinegar 40ml
Plums fresh 3
Greek style yoghurt 1500g
Everyday Favourites ground cinnamon 2g
Everyday Favourites ground ginger 4g
Everyday Favourites ground black pepper 0.5g
Everyday Favourites ground turmeric 10g
Quaker gluten free porridge 270g
Three colour quinoa 200g
Whole cashew nuts 150g
Pecan nuts 150g
KTC coconut oil 60g


  1. Place the star anise, sultanas, 190g maple syrup, vinegar and cut plums into a saucepan and then cook until a light syrup has been achieved. Allow to cool and then place into the fridge until required.
  2. Mix the yoghurt, cinnamon, ginger, black pepper and tumeric together and place into the fridge overnight to infuse.
  3. Mix the porridge oats, 150g maple syrup, three colour quinoa, cashew and pecan nuts with warmed coconut oil together and spread onto a baking tray then cook for 10-15 minuites at 180°C until golden. Allow to cool and break into chunks.
  4. To assemble, place equal amounts of the yoghurt mix into you packaging, top with equal amounts of sultana mix and finish with chunks of quinoa granola.
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