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Middle Eastern-spiced granola bowl with magic home-made yoghurt
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Prep Time:
780 minutes
Cook Time:
15 minutes
Total Time:
795 minutes
Homemade Middle Eastern granola and yogurt: a game changer.
Ingredients:
  • 1L (4 cups) milk
  • 150ml natural plain yoghurt
  • Pomegranate arils, to serve
  • Mint leaves, to serve
  • 270g (3 cups) rolled oats
  • 150g brazil nuts, coarsely chopped
  • 65g (1/2 cup) walnuts, coarsely chopped
  • 75g (1/2 cup) dried cranberries
  • 30g 1/2 cup) flaked coconut
  • 80g (1/2 cup) pepitas
  • 40g (1/4 cup) sunflower seeds
  • 7.50 gm ground cinnamon
  • 7.50 gm ground ginger
  • 125ml (1/2 cup) coconut oil
  • 160ml (2/3 cup) maple syrup
Instructions:
  • In a 3 litre (12 cup) microwave-safe bowl, heat milk in the microwave on high for 5-6 minutes until it reaches 60°C. Let it cool down to 40°C. Whisk in the yogurt and cover with plastic wrap. Follow your microwave's SENSOR COOK MENU instructions for yogurt, setting the cooking time for 5 hours. Once set, refrigerate overnight before enjoying.
  • Prepare the granola by preheating the LG NEO Convection Oven to 180°C. In a large bowl, combine all ingredients and stir until well mixed. Spread half of the mixture over the ‘crisp tray’ and place it on the low rack in the microwave. Microwave for 15 minutes, stirring halfway through, until golden and aromatic. Transfer the granola onto a baking tray to cool. Repeat the process with the remaining granola mixture. Allow them to cool and harden. Store the cooled granola in an airtight container until ready to serve.

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