Summerberry Scrunch

This recipe is a super healthy, delicious mix of soft greek yogurt, summer fruits and crumbly oat topping. The oaty topping is full of protein rich nuts and seeds and uses margarine to help reduce 'bad' cholesterol by lowering the amount of LDLs (low density lipoproteins) in the blood. The use of honey and Agave syrup with minimal muscovado sugar provide sweetness in the most natural way possible. Omitting double cream and using greek yoghurt gives a healthy creamy contrast to the sharpness of the summer fruits.

Serves 6 - feel free to scale this up and down depending on numbers

100g Jumbo porridge oats
50g plain flour
100g light muscovado sugar
50g walnuts, chopped
50g pumpkin seeds
50g sunflower seeds
100g margarine
3 tbsp runny honey
700g frozen summer fruits
1 tbsp corn flour
3 tbsp natural sweetener e.g. agave syrup
To serve: 1 large pot of Greek yoghurt, honey to drizzle

To make the oaty topping:
1. Preheat the oven to 180C. In a large bowl combine the dry ingredients - porridge oats, nuts and flour

2. In a saucepan, over a gentle heat, melt together the honey, margarine and muscovado sugar
3. Combine the dry and wet ingredients and then pour the mixtures onto a lined baking tray.

4. Bake in the oven for 20 minutes or until golden brown. Allow to cool and break up into small pieces.

To make the filling:
1. In a saucepan, over a medium heat, mix together the fruits and sweetener. Cook gently for 5 minutes until the fruits have softened.

2. Sprinkle over the corn flour and stir over the heat until the mixture has thickened.

To serve your scrunch, simply heat up a portion of the berry mixture and then top with a couple of spoonfuls of the crumble mixture. Don't forget to add a helping of greek yogurt for a delicious coolness, and a drizzle of honey.