Maple Granola with Blueberries and Coconut Yogurt


I always keep a version of this in my cupboard and I swap around the combinations depending on what nuts I have.  I particularly love to use macadamias!  I warn you though, it is pretty addictive to snack on!  I make sure I use gluten-free oats which makes this recipe gluten and dairy-free.


For the granola

100g cashew nuts

100g almonds

80g dried cranberries

300g rolled oats

100g sunflower seeds

100g pumpkin seeds

3 tsp poppy seeds

For the syrup

120ml maple syrup

220ml honey

4 tbsp water

4 tbsp sunflower oil

1 tsp vanilla extract

Good pinch of sea salt

For 2 servings:

160g fresh blueberries

200ml coconut yogurt

Preheat the oven to 170 degrees and line a baking tray with baking parchment.  In large bowl measure out all of the ingredients for the granola and mix together.  Pour all the ingredients for the syrup into a small saucepan and set to a medium heat and stir everything together.  Then pour the syrup into the bowl with all the nuts and seeds and mix together until well combined.  Scrape everything into the prepared baking tray spreading it out evenly.  Place tray into the oven for 12 minutes and then remove from the oven and use a spoon to stir and brake up the granola.  Place back into the oven for a further 12 minutes and then mix again.  Repeat this about 3 times in total until the granola forms uneven, lightly golden clusters.  Remove from the oven and leave to cool completely before storing in an airtight container.  Serve a few spoonfuls on top of yogurt with fresh blueberries.

Nina ParkerComment