Granola Yogurt Pots
10 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 250g oats
- 60g mixed seeds
- 25g desiccated coconut
- 60g butter, melted
- 3 tbsp honey
- 1 tsp vanilla
- 500g frozen mixed berries
- 2 tbsp honey
Method
- Preheat the oven to 180c fan.
- Mix the oats, seeds and desiccated coconut in a large bowl.
- For children under 5 years, chop the seeds into smaller pieces.
- Add the melted butter, honey and vanilla and mix again.
- Divide the granola mixture between two baking trays, spreading it evenly across the trays.
- Bake for 20 minutes, stirring it twice as the granola at the edge of the trays will cook a little quicker.
- In the meantime add the frozen berries and honey to a saucepan and cook on a low heat on the hob for 10 minutes.
- The berries will soften as they cook but you can break up any larger berries with a spoon.
- When the granola has cooked, allow it to cool for about 10 minutes on the tray to crisp up. Then transfer into an airtight container to store.
- The berry parfait can either be stored in one large container or divided into smaller individual pots and topped with yogurt.