RECIPE BY:

Michael Weldon

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 2 punnets of Coles Eureka blueberries
  • 1 tub of Jalna Greek yoghurt
  • honey

GRANOLA:

  • 2 cups of rolled oats
  • ½ cup of sunflower kernels
  • ½ cup dried cranberries
  • ½ cup roasted almonds
  • ½ cup coconut flakes
  • ½ cup buckwheat
  • ¼ cup pumpkin seeds
  • 1 cup maple syrup
  • ¼ cup of coconut oil, melted
  • 1 pinch sea salt

 

METHOD:

  • Lightly grease a flat baking tray and preheat a fan-forced oven to 180 degrees.
  • Combine dry Granola ingredients evenly in a bowl. Add in maple syrup, coconut oil and salt to taste. Mix through.
  • Spread mixture out onto baking tray so that it is flat and even. Put into oven for around 10-12 minutes, or when granola is golden in colour. Check regularly to ensure granola doesn’t burn.
  • Take baked granola from oven and allow to cool for 20 minutes.
  • Take a jar or other sealable container and line bottom with blueberries. Layer with Greek Yoghurt, honey and granola.
  • Note: if storing overnight, don’t put granola in until at least a few hours from serving.

Our friends at Wine Selectors recommend pairing this dish with a Moscato.

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