Sarah Todd Cooked with Spice, Made with Love

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Breakfast granola

with honey yoghurt

1 ¼
hours
6
serves
 

Serves 6 10 mins preparation  |  1 hour cooking

Paired with creamy honeyed yoghurt, this crunchy whole grain granola looks and tastes like a total winner, yet is effortless to make. Ensure you have a large airtight container to store it in and it’ll stay fresh for a couple of weeks. Keep the nutmeg to a bare minimum – it has a strong flavour, so a little goes a long way. If you’re not up to making the saffron yoghurt, just serve it with your favourite bought Greek-style yoghurt instead.

Ingredients

  • 180 g coconut oil
  • 1/4 cup (60 ml) pure maple syrup
  • 1 teaspoon vanilla bean paste
  • 2 cups (180 g) rolled oats
  • 3 cups (105 g) puffed rice
  • 1/2 cup (80 g) pepitas (pumpkin seed kernels)
  • 1/2 cup (75 g) sunflower seeds
  • 1 cup (160 g) almonds, coarsely chopped
  • 2 teaspoons ground cinnamon
  • 1/4 cup (35 g) unsalted shelled pistachios
  • 1/2 cup (25 g) shaved or flaked coconut
  • diced mango, sliced peach or nectarine,
  • shaved coconut and finely grated orange
  • and lemon zest, to serve milk (optional), to serve
  • HONEY YOGHURT
  • 1 cup (280 g) Homemade Yoghurt or natural Greek-style yoghurt
  • 2 tablespoons milk
  • pinch of saffron threads (optional)
  • 1/4 cup (90 g) honey
  • pinch of ground nutmeg

Preparation

01. For the saffron yoghurt, wrap the yoghurt in muslin, then hang over a bowl in the fridge for 4–5 hours to drain and thicken.

02. Preheat the oven to 150°C (130°C fan-forced).

03. Melt the coconut oil in a small heavy-based saucepan over low heat, add the maple syrup and vanilla paste and stir, then set aside.

04. Combine the oats, rice, seeds, almonds and cinnamon in a large bowl, then pour the maple syrup mixture over and stir to coat evenly. Spread over a baking tray lined with baking paper. Bake, stirring occasionally, for 40–45 minutes or until golden and evenly toasted.

05. While still warm, press flat with a palette knife (this helps to form clusters) and leave to cool on the tray.

06. Meanwhile, for the saffron yoghurt, place the milk in a small heavy-based saucepan and warm to just below a simmer. Add the saffron, give it a quick stir, then leave to cool for 5 minutes.

07. Put the yoghurt into a bowl, then add the honey and use a wooden spoon to beat well for 5 minutes or until well blended and smooth; it should have a creamy consistency. Add the sa ron milk, along with the nutmeg. Mix well, cover with plastic lm and chill for at least 1 hour. (Makes about 1 cup [280 g]. Le overs can be stored in the fridge for up to 1 week.)

08. Coarsely crumble the granola into clusters, then combine in a bowl with the pistachios and coconut. Store in an airtight container until required. Leftover granola will keep for 2 weeks in the pantry.

09. Serve the granola topped with the fruit, coconut and citrus zest, and the yoghurt in a bowl alongside.

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