Oaty coconut granola with yogurt & raspberries

Oaty coconut granola with yogurt & raspberries

3 out of 5 stars(1) Rate this recipe
Vegetarian
  • Serves4
  • CourseBreakfast
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins
  • Pluscooling

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Ingredients

  • 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

Method

  1. Preheat the oven to 150 degrees C, 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.

Cook’s tip

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

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,531kJ/ 365kcals

Fat

15.1g

Saturated Fat

5.3g

Carbohydrates

43g

Sugars

29.2g

Fibre

4.9g

Protein

14.2g

Salt

0.3g

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Overall rating (3/5)

3 out of 5 stars1 rating