This homemade coconut granola recipe makes a crunchy and creamy breakfast, but it’s delicious any time of the day. Try adding some mixed berries or cacao nibs for a healthy, natural dessert.
Ingredients
For the yoghurt:
1 x tin full fat coconut milk
2-3tbsp Greek or natural yoghurt
For the granola:
90g rolled oats
2tbsp flaked almonds
30g crushed walnuts
15g desiccated coconut
2tbsp sunflower seeds
2tbsp pumpkin seeds
2tbsp maple syrup or honey
2tbsp Jax coconut oil (melted)
Method
To make the coconut yoghurt, leave a tin of coconut milk in the fridge overnight. Once set, open and remove the creamy, thick layer of cream that will have risen to the top of the tin. In a bowl, stir through Greek or natural yoghurt with the coconut cream until well combined.
To make the granola, place all dry ingredients into a large bowl and mix. Coat well with maple syrup and coconut oil.
Line a large flat baking tray with grease-proof paper and spread mix evenly. Bake on a low heat until golden brown
Serve granola with coconut yoghurt and top with Jax coco chips or mixed berries.
Recipe courtesy of Jax Coco
