Hasselback Baked Summer Granola

• • Serves 4-5

     

    3 apples or pears, halved

    1 tablespoon coconut oil

    1 teaspoon ground cinnamon

    3 cups Bondi Harvest granola (page xx)

    260 g (9. oz/1 cup) Greek or homemade

    yoghurt (page xx)

    2 teaspoons honey or maple syrup

    145g (5. oz/1 cup) fresh mixed berries

    (optional)

• Preheat the oven to 180ÅãC (350ÅãF) and line a baking tray with baking paper.

  Place the apples or pears cut side down on a chopping board. Cut slices 5 mm apart, but not all the way through. Stop just before you cut through the bottom to keep the slices connected.

  Place onto the baking tray flat side down. Brush with coconut oil then sprinkles with cinnamon. Bake for 15 minutes or until tender. 

  Remove tray from the oven and sprinkle granola over and around the baked fruit. Bake for another 10 minutes to finish.

  Serve topped with dollops of yogurt, a drizzle of honey, and the berries (if using). Place salmon on a baking tray lined with baking paper and cook at 150 degrees for 45 minutes.

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