Crunchy granola and creamy yogurt is perfectly balanced with zingy raspberries and maple syrup.
- 1 tablespoons The Co-Operative Groundnut Oil
- 3 tablespoons Maple Syrup
- 150 g Porridge oats
- 1 tablespoons Dessicated Coconut
- 1 zest(s) of 1 Orange(s)
- 300 g Raspberries
- 150 g 0% fat natural Greek yogurt
Preheat the oven to 150°C, fan 130°C, gas mark 2. Combine the oil and maple syrup in a small pan and warm through.
Mix together the oats, coconut and orange zest in a large bowl and stir in the oil mixture until well-coated. Scatter the mixture over a shallow baking tray and bake for 10-15 minutes or until golden, occasionally shaking gently. Remove from the oven and leave to cool on the tray until the granola is completely cold.
Meanwhile, gently heat the raspberries with the maple syrup in a small pan until they start to release their juice. Cool slightly, then divide between 6 individual jars or bowls. Top each one with 1 tablespoon of the yogurt and 25g of the granola.
Cook's tip - After scattering the granola on the tray, press down with a spatula to make a uniform layer so it cooks evenly.