Save to your scrapbook
Grilled pink grapefruit with coconut & macadamia granola
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
250g jumbo rolled oats
100g macadamia nuts, roughly chopped
60ml maple syrup, plus extra to drizzle
75g coconut oil, melted
1 tsp vanilla extract
1/4 tsp sea salt flakes
3 x 18g packs Urban Fruit Coconut Chips
3 Florida pink grapefruit
300g Greek yogurt (or coconut yogurt)
1. Preheat the oven to 180ºC, gas mark 4. In a large bowl, mix together the oats and macadamia nuts. In a jug, mix the maple syrup, oil, vanilla, the finely grated zest from both limes and the salt. Pour over the dry ingredients and mix well.
2. Tip the mixture into a parchment lined roasting tin, spread out and put in the oven for 15 minutes. Remove and stir, then return to the oven for 10-15 minutes until golden. Allow it to cool before mixing in the coconut chips. Decant into airtight sterilised jars or containers and store for up to 1 week at room temperature.
3. When ready to serve, preheat the grill to high. Peel the grapefruit then slice into discs. Place on a nonstick baking tray lined with baking parchment and drizzle with a little maple syrup. Grill for 8-10 minutes until blistered and caramelised. Serve the grapefruit with the granola, yogurt and one of the limes cut into wedges alongside to squeeze over.
Typical values per serving:
This recipe was first published in February 2020.
Average user rating