Makes 8
Prep time: 10 minutes
Cook time: 4 hours
Ingredients
2 cups (220g) natural muesli
1/3 cup (80ml) coconut oil, melted
1/4 cup honey
2 cups (560g) Chobani Fit Vanilla Yogurt
2 tbsp maple syrup
2 1/2 tbsp corn flour
Fresh raspberries, to garnish
Method
- Preheat oven to 180°C.
- Spray a 21 x 13cm loaf tin with oil and line with baking paper. Set aside.
- Combine muesli, coconut and honey oil in a large bowl. Transfer into loaf tin, reserving 3 tbsp for garnish and pressing muesli firmly into base.
- Place Chobani Fit Vanilla Yogurt, maple syrup and cornflour in a medium sized bowl and stir until combined thoroughly. Pour into loaf tin. Top with fresh raspberries, and remaining muesli. Bake for 30-40 minutes or until lightly browned.
- Allow to cool completely and transfer into fridge for 3 hours before slicing and serving. Keeps for 4 days in an airtight container.
