Layer up berry compote, natural yogurt, home-made granola and fresh berries to make these delicious yogurt pots. They look great in jars and feel like a real treat when eaten in the garden on a Sunday morning. They can also be made ahead of time for those busy mornings when you need a healthy breakfast on-the-go.
How to put these together is pretty self-explanatory, you just need Kat’s home-made granola and berry compote recipes (either blueberry or raspberry), and of course the yogurt of your choice (natural or thick Greek yogurt is good!).
800 grams rolled oats
1 cup walnuts or pecans, chopped
1 cup almonds, chopped
1 cup hazelnuts, chopped
1 cup pumpkin seeds
1 cup unsweetened coconut flakes
2 teaspoons ground cinnamon
500ml apple juice
150ml melted coconut oil
60ml maple syrup
2 teaspoons vanilla extract
1 1/2 cups of raisins or mixed dried fruit of your choice (I like dates, figs, cranberries and raisins)
1) Preheat oven to 325° F. Mix the rolled oats, nuts, coconut flakes and cinnamon together in a large bowl.
2) In a large saucepan stir together the apple juice, coconut oil, maple syrup and vanilla and warm gently on a medium heat. Before it comes to the boil, take it off the heat and pour over the dry ingredients. Stir and toss until everything is well mixed and evenly coated.
3) Unless you have a huge oven and four baking sheets, bake this in 2 batches, spreading one quarter of the mixture in each pan, about 2cm deep.
4) Bake for 30 minutes, until rich golden brown, stirring every 10 minutes so that the granola browns evenly. Transfer to a bowl and stir in the dried fruit.