Swap the pistachios for hazelnuts and swap the nectarines for 4 handfuls mixed summer berries.
Heat oven to 180C/160C fan/gas 4. Mix
breadcrumbs, porridge oats, sugar and
pistachios together and spread out in an
even layer on a baking parchment-lined
baking tray. Bake for 8 mins, stirring half
way, until crisp and golden brown. Cool.
Gradually beat the custard into the
yogurt in a mixing bowl. Sweeten with
the syrup or honey. Using dessert glasses
or pots, layer up the pistachio crumbs,
the nectarines and the custard mix.