Granola:
1/2 cup coconut flakes
1 cup almonds
1 cup pecans
1/4 tsp salt
1/2 Tbsp ground cinnamon
1/4 cup Melrose Organic Coconut Oil
1/2 cup Capilano Pure Australian Low GI Honey 1 tsp vanilla extract
Blackberry Compote:
250g Driscoll’s Blackberries
Thick yogurt to serve
Drizzle of Capilano honey
Preheat oven to 171C
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.
Add Red Tractor Organic Rolled Oats, coconut, cinnamon, salt, and nuts and coat well.
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.
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.
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.
Place in a container that has an air-tight seal. It should keep for a up to 4 weeks.
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)
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.
Grab a clear glass and layer your Blackberry Swirl and Super Crunchy Coconut Granola and get ready for a delish crunchy treat!
Recipe by EatWell with Emma Dean