zoom Oaty coconut granola with yogurt & raspberries

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    Oaty coconut granola with yogurt & raspberries

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    Oaty coconut granola with yogurt & raspberries

    Crunchy homemade granola takes a little bit of effort to put together but once you’ve made it, breakfast is a simple 5-minute assembly job – and a bowl of this will help you get through to lunchtime without snacking. 

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 30 + cooling
    • Total time: 40 minutes + cooling

    Serves: 4


    300g Waitrose Duchy Organic Jumbo Rolled Oats
    120g Love Life Mixed Seeds
    60g flaked almonds
    60g desiccated coconut
    2 tbsp The Waitrose Farm Leckford Estate Rapeseed Oil
    100ml Waitrose 1 Canadian Maple Syrup Amber
    2 tbsp clear honey
    3 tbsp apple juice 


    1. Preheat the oven to 150ºC, gas mark 2. Line 2 large baking trays with baking paper. Stir together the oats, seeds, almonds and coconut.

    2. Gently heat together the rapeseed oil, maple syrup, honey and apple juice into a small saucepan. Pour over the oat and seed mixture and stir until evenly combined.

    3. Divide the mixture between the prepared baking trays and bake for 30 minutes, stirring once or twice, until the mixture is golden brown. Leave the granola to cool completely on the trays, then transfer to an airtight container or tin.

    4. To serve, layer the yogurt, bananas, raspberries and 200g granola in 4 serving glasses or bowls.

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    Cook’s tip

    The granola can be kept in an airtight container for up to 2 weeks.


    Average user rating

    3 stars