Name: Granola Yogurt Pots
Prep time: 6 min
Cook time: 20 min
Total time: 26 min
Yield: 10
Ingredients: 250g oats; 60g mixed seeds; 25g desiccated coconut; 60g butter, melted; 3 tbsp honey; 1 tsp vanilla; 500g frozen mixed berries; 2 tbsp honey

Description

Make your own granola, yogurt and fruit breakfast pots. Really delicious and much cheaper to make than shop bought versions.

Ingredients

For the Granola:

250g oats
60g mixed seeds
25g desiccated coconut
60g butter, melted
3 tbsp honey
1 tsp vanilla

For the Parfait:

500g frozen mixed berries
2 tbsp honey

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Instructions

Preheat the oven to 180c fan.
Mix the oats, seeds and desiccated coconut in a large bowl.
Add the melted butter, honey and vanilla and mix again.
Divide the granola mixture between two baking trays, spreading it evenly across the trays.
Bake for 20 minutes, stirring it twice as the granola at the edge of the trays will cook a little quicker.
In the meantime add the frozen berries and honey to a saucepan and cook on a low heat on the hob for 10 minutes.
The berries will soften as they cook but you can break up any larger berries with a spoon.
When the granola has cooked, allow it to cool for about 10 minutes on the tray to crisp up. Then transfer into an airtight container to store.
The berry parfait can either be stored in one large container or divided into smaller individual pots and topped with yogurt.

Notes

To ensure this recipe is gluten free, use certified gluten free oats.

The granola will keep in an airtight container at room temperature for up to 2 weeks.

The yogurt and berry parfait will keep in the fridge for up to 4 days.