THE DAIRY KITCHEN
Toasted Granola Clusters with Gippsland Dairy Blueberry Twist Yoghurt
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
15 MINS
Cooking
30 MINS
Add a ray of sunshine to brekkie with this granola with its nuttiness, coconut and hints of vanilla. Served with premium vanilla yoghurt with blueberries, you can't go wrong.
Ingredients
2 cups rolled oats1/4 cup pepitas
1/3 cup shredded coconut
1 teaspoon mixed spice
1/3 cup unblanched flaked almonds
1/3 cup pecan nuts, chopped
1 tablespoon oil
1/3 cup honey
2 teaspoons vanilla bean paste
2/3 cup chopped dried fruit (cranberries, apricots & figs)
1 x 500g tub Gippsland Dairy Blueberry yoghurt Twist, for serving
fresh or frozen raspberries, for serving
Handy Tips
Recipe makes 4 cups of granola. Leftover granola can be kept in an airtight container for 3-4 weeks.
Method
- Combine oats, pepitas, coconut, spice, nuts and oil in a large bowl.
- Heat honey and vanilla bean paste in a saucepan over low heat for 3 minutes, stirring occasionally. Pour honey mixture into dry ingredients and stir to coat.
- Spread mixture in a thin layer on a large baking paper lined oven tray. Cook at 160°C for approximately 30-40 minutes stirring 2-3 times during cooking, until golden and crunchy. Cool completely before stirring in dried fruit.
- To serve, spoon granola into serving glasses, top with yoghurt and raspberries.
