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11 May, 2024

Blood Orange, pecan brittle and yogurt

This is one of those breakfasts that feels incredibly decadent but is easy to throw together once you’ve got a little stock of the baked oats and pecans, so when you’re making it for the first time make a few extra portions of them so that you can put this together in no time on those morning where you feel like something a little special. You can also swap the blood oranges out for something in season.


Serves 4.


  • 3 blood oranges
  • 200g Yogurt (of your choice)
  • 100g pecans
  • 2 tbsp maple syrup
  • 150g porridge oats
  • 2 tbsp coconut oil, melted
  • 100g blueberries
  • 100g blackberries
  • 2 tbsp maple syrup


  1. Preheat the oven to 180 degrees.
  2. Line two baking trays with parchment paper. On the first baking tray tip out the pecans and cover them in the maple syrup. Place in the oven and roast for 15 minutes, remove from the oven and leave to cool completely. Once cooked the maple syrup should be hard and you are then able to break the pecans into smaller pieces, you can also use a knife to finely chop if you prefer.
  3. Whilst the pecans are cooking, prepare the oats. Toss the oats in the melted coconut oil and tip onto a baking tray. Make sure the oats are evenly distributed. Roast in the oven for 20 minutes, after 5-10 minutes stir the oats to ensure they are golden all over. Remove from the oven and set aside.
  4. Peel the blood oranges and cut into slices through the center. Set aside.
  5. To make the compote, place the blueberries and blackberries in a small saucepan with the maple syrup and simmer on a low heat for 5 minutes. Tip into a food processor and blitz until smooth and glossy.
  6. Now the dish is ready to assemble, either portion into bowls or put it on to a large serving platter. Place a layer of yogurt on the serving platter and top with the blood oranges, then sprinkle over the pecans and drizzle over the compote. Finish off with a dusting of oats.

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