Granola with Greek yoghurt and seasonal fruits
4 serves
30 m
40 m
Ingredients
- ½ cup buckwheat grouts
- ½ cup boiling water
- ½ cup pepitas
- ¼ cup white chia seeds
- 1 tablespoon sesame seeds
- ½ teaspoon vanilla bean paste
- 1 tablespoon honey
- 1 tablespoon olive oil
- ¾ cup flaked coconut
- ½ cup dried cranberries
- 800 g reduced fat Greek yoghurt, to serve
- 300 g blueberries, to serve
Method
Step 1
Place the buckwheat and water in a medium bowl and set aside for 20-30 minutes to soak.
Step 2
Preheat oven to 150 °C. Drain the buckwheat and place in a large bowl. Add the pepitas, chia seeds, sesame seeds, vanilla, honey and oil and stir to combine.
Step 3
Spread the granola over a lined baking tray. Place in the oven and cook for 30 minutes, stirring occasionally.
Step 4
Add the coconut and cranberries and cook for a further 10 minutes or until golden.
Step 5
Set aside to cool. Serve with reduced-fat Greek yoghurt and fresh blueberries.
