Preheat the oven to 180°C / 160°C fan/gas mark 4. Grease a 900g loaf tin with butter. Set aside.
In a bowl, combine 120ml vegetable oil, 2 large eggs, 2 tsp vanilla extract, 200g sugar and 300g Greek yoghurt. Whisk to combine well.
In a second bowl, sift together 250g plain flour, 2 tsp bicarbonate of soda and a pinch of salt. Add to the yoghurt mixture and stir to combine. In a small bowl, toss 200g blueberries with 1 tbsp plain flour, then fold gently into the batter. Pour the batter into the prepared loaf tin.
Bake for 50-60 minutes, or until the toothpick inserted into the centre comes out clean. Allow to cool before slicing.
Simple yoghurt smoothies
In a blender, combine 350ml apple juice, 1 banana, 140g raspberries, 200g Greek yoghurt and 1 tbsp honey. Whizz until smooth.
Divide between two glasses and serve, topped with raspberries and mint sprigs if desired.
Turmeric and tahini yoghurt spread
In a bowl, combine 200g Greek yoghurt, 4 tbsp tahini, 1 tsp turmeric, the juice of 1 lemon and some salt and pepper. Spread the tahini yoghurt onto toasted rye sourdough or your favourite bread and top with smoked paprika, a sprinkle of sesame seeds and a drizzle of olive oil.
Strawberry cheesecake pots
In a bowl, combine 300g Greek yoghurt, 60g cream cheese and 1 tbsp honey and beat together until fluffy. In two serving glasses, layer up homemade granola with the honeyed yoghurt mixture and 200g chopped fresh strawberries. Serve immediately.
Papaya yoghurt and granola bowls
Slice 1 ripe papaya in half lengthwise. Scoop out the papaya seeds, and fill the empty space with plain yoghurt. Top each with 2 tbsp homemade granola, a dollop of almond butter and some fresh blueberries.
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