White's Oats


Fig and Raspberries with Cacao Nut Crumble

  • 20 minutes
  • Makes 4
  • 8 fresh figs, cut into quarters
  • 250g raspberries
  • For the crumble
  • 1 tablespoon coconut oil
  • 75g Whites Organic Rolled Jumbo Oats
  • 75g cashew nuts, roughly chopped, 60g pistachios, peeled 60g mixed pumpkin and sunflower seeds
  • 1 tablespoon agave or maple syrup
  • /2 teaspoon ground cinnamon
  • 20g cacao nibs or grated cacao

To serve 

  • 4 tablespoons natural coconut yoghurt
  • 2 tablespoons agave or maple syrup
  • Heat the coconut oil in a large frying pan and toast the oats, cashews, pistachios and seeds until golden. Stir continuously to toast evenly.
  • Stir in syrup, cinnamon and cocoa nibs for a minute, then remove from the heat to a clean oven tray or large plate to cool.
  • Arrange fig quarters with raspberries onto plates, top with crumble, a dollop of yoghurt and a drizzle of syrup before serving.