Granola and Greek yogurt pots with maple raspberries

Total Time
0:30
Prep
0:10
Cook
0:20
Serves
6
Difficulty
Easy
Crunchy granola and creamy yogurt is perfectly balanced with zingy raspberries and maple syrup.
Ingredients
  • Co-op Groundnut Oil
    1 tablespoons
  • Maple Syrup
    3 tablespoons
  • Porridge oats
    150 g
  • Dessicated Coconut
    1 tablespoons
  • Orange(s)
    1 zest(s) of 1
  • Raspberries
    300 g
  • 0% fat natural Greek yogurt
    6 tablespoons
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Cook's tip - After scattering the granola on the tray, press down with a spatula to make a uniform layer so it cooks evenly.

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