Granola and yoghurt pots with maple raspberries
Sugar-free maple syrup
Rolled oats, dry
1½ cup(s), (135g)
Shredded or desiccated coconut
2 tsp, finely grated
300 g, or thawed frozen variety
99% fat-free, plain or natural yoghurt, unsweetened
½ cup(s), (125g)
- Preheat oven to 150°C. Place oil and 1½ tablespoons maple syrup in a small saucepan over low heat and cook, stirring, until warmed through.
- Combine oats, coconut and rind in a large bowl. Add oil mixture and stir until well combined. Sprinkle mixture over a baking tray and bake, occasionally shaking tray, for 10-15 minutes or until golden. Set granola aside to cool completely.
- Meanwhile, place raspberries and remaining maple syrup in a small saucepan over low heat and cook until berries start to release their juice. Cool slightly, then divide between 6 individual jars or bowls. Top each with yoghurt and granola to serve.