Honey-baked granola with yoghurt and roasted strawberries

Honey-baked granola with yoghurt and roasted strawberries

By
From
Lamingtons & lemon tart
Serves
4
Photographer
Patricia Niven

The recipe for this is one of the most requested by visitors to my shop. It’s healthy and not too sweet with a nice balance of ingredients to get your day off to a great start. The roasted strawberries are a revelation – mind-blowing flavour is extracted from everyday strawberries after just 20 minutes in the oven. A tip on the ingredients, if you can’t find all of them, it’s not the end of the world. Just use a replacement. Make a big batch of granola for a quick breakfast every day.

Ingredients

Quantity Ingredient

Honey-baked granola

Quantity Ingredient
50g puffed quinoa
80g cocoa nibs
600g rolled oats
200g sunflower seeds
100g pepitas
100g sesame seeds
200g almonds, skin on, coarsely chopped
100g walnuts, coarsely chopped
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
150g unsalted butter
400g honey
100g dried cranberries
100g sultanas
100g currants
20g freeze-dried strawberry slices
100g flaked coconut

Roasted strawberries

Quantity Ingredient
800g strawberries

To serve

Quantity Ingredient
greek-style yoghurt

Method

  1. Preheat the oven to 170°C.
  2. For the honey-baked granola, mix the puffed quinoa, cocoa nibs, oats, sunflower seeds, pepitas, sesame seeds, almonds, walnuts, salt and spices together well in a large bowl.
  3. Heat the butter in a large saucepan over medium heat to melt it and add the honey. Bring to the boil then pour this hot mixture over the dried ingredients in the bowl, mixing well with a wooden spoon or spatula – or in a freestanding electric mixer fitted with the paddle attachment.
  4. Spread the granola 1 cm thick and evenly onto baking trays lined with baking paper and bake for 18 minutes or until goldenbrown. Make sure the granola is cooked sufficiently to ensure you get crunchy clusters.
  5. Leave to cool on the trays then break up the granola pieces in a container with the remaining ingredients and mix well. You can keep the granola in a sealed container in your pantry for up to a couple of months.
  6. For the roasted strawberries, wash, hull and halve them and place them straight onto a baking tray. Roast the strawberries in the oven for 20 minutes.
  7. Remove them from the oven and leave to cool for 10 minutes.
  8. Serve the granola topped with the strawberries and thick yoghurt on the side. Add additional honey if you need a little more sweetness.
Tags:
darren purchese
burch and purchese
sweet studio
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