Ingredients

Method

• 1/2 cup honey
• 75 g brown sugar
• 300 g oats
• 2 T sunflower oil
• 2 T pumpkin seeds
• 2 t ground cinnamon
• 100 g almonds, roughly chopped
• 100 g hazelnuts, roughly chopped
• 3 T flaked coconut
• 125 g Woolworths soft-eating dried elberta peaches, roughly chopped
• Pomegranate rubies, to garnish
• Maple syrup, for drizzling
• For the strained vanilla yoghurt:
• 3 cups full-cream yoghurt
• 1 vanilla pod , seeded

Method

Ingredients

Preheat the oven to 160°C. Heat the honey and sugar in a saucepan over a medium heat or in the microwave until runny. Combine the remaining ingredients for the granola, except the pomegranate rubies and maple syrup, in a large mixing bowl and mix with the honey, stirring to ensure that the ingredients are well coated in the honey.

Transfer to a large baking tray and toast in the oven for 25–30 minutes. Stir every 10 minutes to ensure the granola toasts evenly.

Remove from the oven and allow to cool. Serve immediately with the strained vanilla yoghurt, maple syrup and pomegranate rubies to garnish. Store any leftover granola in an airtight jar.

To make the strained vanilla yoghurt, mix the yoghurt and vanilla seeds, then spoon into the centre of a piece of cheesecloth folded into two layers. Tie the ends of the cheesecloth together and place in a colander over a bowl. Chill overnight.

Cook’s note: Shards of granola packed into roasting bags or jars make delicious home-made gifts. The thick yoghurt is also great as a dessert.

Cinnamon, which is actually the bark of the laurel tree, adds warmth and floral fragrance to any dish, sweet or savoury.

Discover more breakfast recipes here.