Make the cookie dough crumble: In a large mixing bowl, combine the rolled oats, plain flour, soft brown sugar, bicarbonate of soda, and sea salt. Stir them together with a fork until the mixture looks uniform and sandy, with no big clumps of sugar remaining.

Add the melted butter and vanilla: Pour in the melted butter and the vanilla extract. Stir vigorously with a wooden spoon. The mixture will start to clump together, and you’ll hear a soft, wet sound as the butter coats the dry ingredients. It should smell sweet and buttery, just like raw cookie dough.

Fold in the chocolate and nuts: Tip in the dark chocolate chips and chopped hazelnuts. Fold them through with a spatula until every piece is evenly distributed. The crumble should look chunky, with visible pockets of chocolate and nut.

Chill the crumble (optional but recommended): Spread the crumble on a plate and pop it in the fridge for 10–15 minutes. This firms up the butter and makes the texture more like a proper cookie dough. The crumble will feel cool and slightly firm to the touch when ready.

Assemble the bowls: Spoon a generous 100g of thick yoghurt into each serving bowl. Use the back of the spoon to create a little well in the centre. The yoghurt should be smooth, glossy, and hold its shape.

Top with crumble and fruit: Sprinkle a generous handful of the chilled cookie dough crumble over each bowl. Add your chosen fresh fruit on top. The contrast of the cold, creamy yoghurt against the sweet, buttery crumble is what makes this so satisfying. Serve immediately.