Granola, mango purée and yoghurt

Granola, mango purée and yoghurt

Viva 16/2/2011

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Serves 4

A great breakfast on a summer's day, granola doesn't get much more tropical than this.

Granola

2 cups Rolled oats
½ cup Wheatgerm
¼ cup LSA mix
½ cup Shredded coconut
½ cup Honey
½ cup Rice bran oil
50 g Apricots
50 g Raisins

Mango puree

2 Mangoes, (fresh)
½ cup Apple juice
1 Yoghurt

Directions

  1. Preheat oven to 160 degC. Place the oats, wheatgerm, LSA and coconut into a bowl. Add the honey and oil. Toss together until well mixed.
  2. Spread out on to a lined baking tray. Bake for 1 hour, checking regularly and turning over to prevent burning. Let cool before stirring through the sliced apricots and the raisins.
  3. Peel the mangoes. Cut the flesh from the stones and puree with enough apple juice to make a smooth puree.
  4. Layer the granola, mango and yoghurt into glasses.

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