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Granola and yoghurt pots with maple raspberries

Granola and yoghurt pots with maple raspberries

3
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
6
Difficulty
Easy
Crunchy granola and creamy yoghurt is perfectly balanced with zingy raspberries and maple syrup.

Ingredients

Sunflower oil

3 tsp

Sugar-free maple syrup

2 tbs

Rolled oats, dry

1½ cup(s), (135g)

Shredded or desiccated coconut

3 tsp

Orange rind

2 tsp, finely grated

Fresh raspberries

300 g, or thawed frozen variety

99% fat-free, plain or natural yoghurt, unsweetened

½ cup(s), (125g)

Instructions

  1. Preheat oven to 150°C. Place oil and 1½ tablespoons maple syrup in a small saucepan over low heat and cook, stirring, until warmed through.
  2. Combine oats, coconut and rind in a large bowl. Add oil mixture and stir until well combined. Sprinkle mixture over a baking tray and bake, occasionally shaking tray, for 10-15 minutes or until golden. Set granola aside to cool completely.
  3. Meanwhile, place raspberries and remaining maple syrup in a small saucepan over low heat and cook until berries start to release their juice. Cool slightly, then divide between 6 individual jars or bowls. Top each with yoghurt and granola to serve.

Notes

TIP: If using frozen berries, thaw on a plate lined with paper towel. VARIATION: Add 1 tsp ground cinnamon with oats in Step 2 or Swap raspberries for fresh or thawed frozen blueberries.

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