
Super Crunchy Coconut Granola
with Blackberry Swirl
Ingredients:

Granola:
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1/2 cup coconut flakes
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1 cup almonds
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1 cup pecans
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1/4 tsp salt
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1/2 Tbsp ground cinnamon
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1/4 cup Melrose Organic Coconut Oil
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1/2 cup Capilano Pure Australian Low GI Honey
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1 tsp vanilla extract
Blackberry Compote:
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250g Driscoll’s Blackberries
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Thick yogurt to serve
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Drizzle of Capilano honey

Method:
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Preheat oven to 171 C
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In a small saucepan over medium low heat, Melrose Organic Coconut Oil, Capilano Pure Australian Low GI Honey and vanilla extract and pour over the dry ingredients and mix well.
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Add Red Tractor Organic Rolled Oats, coconut, cinnamon, salt, and nuts and coat well.
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Once fully coated, spread the mixture evenly onto a baking sheet and bake for 20-25 minutes, stirring near the halfway point. Make sure to watch it bake carefully as it browns quickly.
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Spread the mixture evenly onto a baking sheet and bake for 20-25 minutes, stirring near the halfway point. Make sure to watch it bake carefully as it browns quickly.
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Once the granola is visibly browned (between 15-20 minutes), remove from the oven and scoop into a bowl to let it cool. Stir a little to break it up a bit but try and keep some chunky bits to your preference.
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Place in a container that has an air-tight seal. It should keep for a up to 4 weeks.
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To make the Blackberry swirl, pick out 6 – 7 juicy Driscoll’s Blackberries and add them to a deep bowl. (Personal learning from me…Try not to wear anything white when pressing Blackberries)
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Use the back of a dessert spoon to squish your Driscoll’s Blackberries against the side of the bowl until they have all burst. Add in a good dollop of yogurt, a drizzle of honey and gently fold until the swirls appear.
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Grab a clear glass and layer your Blackberry Swirl and Super Crunchy Coconut Granola and get ready for a delish crunchy treat!