2 cups rolled oats
1/2 teaspoon salt (2 pinches)
1/2 cup chopped nuts
1/4 cup toasted coconut flakes
1/2 tablespoon mixed spice
1/2 cup dried cranberries
1/2 cup mixed seeds
1 Tablespoon golden syrup
2 Tablespoon honey
2 Tablespoon coconut oil
Greek Yoghurt (though you can use any kind)
This recipe uses Fresh Mango, Blueberries & Raspberries, alternatively you can substitute with your favourite fresh or frozen fruits.
Preheat oven to 150c
Warm oil & syrup in pan on low heat until well blended.
Mix all dry ingredients (except dried cranberries).
Add wet blended oils to mixed dry ingredients and mix well by hand.
Spread mixture on a large lined oven tray and cook for 30mins or until golden brown.
Allow to cool – note granola won’t be crunchy until it’s cooled – then add dried cranberries and put in sealed container.
Mango Prep Method:
1. Cut along cheeks, slice from flesh to skin in criss cross, turn inside out and slice cubes.
2. Cut along cheeks, then push flesh along edge of glass then cut.
Layered Granola Method:
Take a glass jar and layer granola, then blueberries, then yoghurt, then granola, then mango, layer of yoghurt, then dig in or put a lid on it and save it for later!
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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