The syrup is also delicious drizzled over ice cream or a warm cake.
Greek yogurt with granola and pomegranate syrup
- Preparation time: 15 minutes
- Cooking time: 20 minutes
50g blanched almonds, roughly chopped
50g pecan nuts, roughly chopped
1 tbsp vegetable oil
70g porridge oats
41⁄2 tbsp honey, plus extra to serve
1⁄2 lemon, juice
500g Greek-style natural yogurt
2 nectarines or peaches, sliced
- For the granola, preheat the oven to 180 ̊C, gas mark 4. In a bowl, mix the nuts, oil, oats and 21⁄2 tbsp honey. Spread in an even layer on a baking sheet lined with baking parchment; cook for 15 minutes, stirring halfway though. Cool, then break into pieces.
- For the syrup, use a lemon squeezer to juice 11⁄2 pomegranates. Strain into a pan with the remaining 2 tbsp honey. Boil for 2 minutes, then add the lemon juice. Cool, then stir in the seeds from the remaining 1⁄2 pomegranate.
- Divide the yogurt between 4 bowls; top with the fruit, granola and syrup.