zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Greek yogurt with granola and pomegranate syrup

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Greek yogurt with granola and pomegranate syrup

    The syrup is also delicious drizzled over ice cream or a warm cake.

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes

    Serves: 4

    Ingredients

    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

    2 pomegranates

    1⁄2 lemon, juice

    500g Greek-style natural yogurt

    2 nectarines or peaches, sliced

    Method

    1. 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.
    2. 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.
    3. Divide the yogurt between 4 bowls; top with the fruit, granola and syrup.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary