Granola, mango purée and yoghurt
( SERVES 4 )
16/2/2011
A great breakfast on a summer's day, granola doesn't get much more tropical than this.
Granola
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| 2 cups | Rolled oats |
| ½ cup | Wheatgerm |
| ¼ cup | LSA mix |
| ½ cup | Shredded coconut |
| ½ cup | Honey |
| ½ cup | Rice bran oil |
| 50 g | Apricots |
| 50 g | Raisins |
Mango puree
| 2 | Mangoes, (fresh) |
| ½ cup | Apple juice |
| 1 | Yoghurt |
Directions
- Preheat oven to 160 degC. Place the oats, wheatgerm, LSA and coconut into a bowl. Add the honey and oil. Toss together until well mixed.
- Spread out on to a lined baking tray. Bake for 1 hour, checking regularly and turning over to prevent burning. Let cool before stirring through the sliced apricots and the raisins.
- Peel the mangoes. Cut the flesh from the stones and puree with enough apple juice to make a smooth puree.
- Layer the granola, mango and yoghurt into glasses.
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