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Granola with coconut yoghurt
Granola with coconut yoghurt
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Prep Time:
75 minutes
Cook Time:
15 minutes
Total Time:
90 minutes
Energizing homemade granola with coconut yogurt and poached white peaches - perfect breakfast!
Ingredients:
  • 160g rolled oats
  • 75g quinoa flakes
  • 70g bran cereal
  • 20.00 ml pepitas (pumpkin kernels)
  • 12.00 gm sesame seeds
  • 20.00 ml chia seeds
  • 1 Free Range Egg white, lightly whisked
  • 170g low-fat coconut-flavoured Greek yoghurt
  • 2 white peaches, stones removed, cut into thick wedges
  • 60ml orange juice
  • 4 strips orange peel
  • 20.00 gm caster sugar
  • 1 cinnamon stick or quill
  • 2 whole star anise
  • 120g fresh raspberries or frozen raspberries
Instructions:
  • To prepare the poached peaches, combine peach, 1 cup (250ml) water, orange juice, orange peel, sugar, cinnamon, and star anise in a saucepan over medium-low heat. Simmer gently, then cook covered on low heat for 10 minutes until tender. Chill in the fridge for 1 hour before serving.
  • 1. Preheat your oven to 180°C and line a large roasting pan with baking paper. 2. Mix oats, quinoa, rice bran cereal or All-Bran, pepitas, sesame seeds, chia seeds, and cinnamon in a large bowl. 3. Add egg white and toss until everything is well coated. 4. Spread the mixture on the lined pan and bake for about 15 minutes, stirring occasionally, until lightly toasted. 5. Let cool in the pan before serving.
  • Combine the raspberries with the poached white peaches before draining. Remove and discard the cinnamon, star anise, and orange peel.
  • Assemble a delightful parfait in serving jars by alternating layers of crunchy granola, creamy yogurt, and sweet peaches and raspberries, or simply portion into individual serving bowls.

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