Hasselback Summer Granola

• 3 apples and pears
• 1 tbsp coconut oil
• 1 tsp ground cinnamon
• 3 cups granola
• 260 gram greek yogurt
• 2 tsp honey or maple syrup
• 145 gram fresh mixed berries

• 2 tbs coconut oil
• 2/3 cup maple syrup
• 1 vanilla bean
• 1 tsp cinnamon powder
• 1 lemon, rind
• 1 bunch lemon thyme
• 1 cup rolled oats
• 4 tbs hemp seeds
• 1 tbs sunflower seeds
• 1 tbs pistachios
• 1 tbs pumpkin seeds
• 1 tbs cocoa nibs
• 1 tbs almonds
• 1 tbs coconut flakes
• 1/2 cups dried fruit
• 2 cups hot water
• 1 cup chai tea

• Preheat the oven to 180°C (350°F) and line a rimmed 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 yoghurt, a drizzle of honey and the berries (if using).

• Preheat oven 150°c / 300°f
• Prepare a baking tray by lining it with baking paper
• In a bowl rehydrate fruit by mixing chai tea, hot water and dried fruit together in a bowl, let the fruit rehydrate for at least 1 hour before straining.
• To make granola place all remaining ingredients and rehydrated fruit into a large bowl and mix well.
• Spread granola mix onto a prepared baking tray and bake for 35 minutes, shaking and spooning granola mix every 6-10 minutes to make sure it cooks and colours evenly.
• Store in an airtight container in a dry place, it’ll last for at least 3 weeks.

First Name

Email Address