Homemade granola with summer berries and yoghurt
There's no point making granola in small quantities and this recipe makes enough for 8 servings. It stores well in an airtight container for up to a month, so you'll always have some handy for a quick breakfast when you're in a hurry. For more flavour, add a few drops of vanilla extract.
- 2 tbsp Sunflower oil
- 2 tbsp Clear honey
- 125g Rolled oats
- 30g Coarsely chopped almonds
- 50g Raisins
- 30g Mixed seeds
- 1/2 tsb Ground cinnamon
- 200g 0% Fat Greek yoghurt
- 125g Summer berries e.g. strawberries, blueberries, rasberries
Preheat the oven to 170°C, gas mark 3. Line a large baking tray with parchment paper.
Make the granola: heat the oil and honey in a pan set over a low heat, stirring gently to blend. Add the remaining ingredients and stir until everything is well coated.
Spread the mixture in an even layer over the baking tray. Bake in the oven for 15 – 20 mins, giving it a stir half way through, until golden brown and crisp. Cool and store in an airtight container.
Divide the yoghurt between 2 serving bowls and sprinkle each one with 2 tablespoons granola. Add the berries and enjoy!
You could substitute chopped hazelnuts or walnuts for the almonds.