Ingredients
2 tbs honey
1 tbs butter
2 cups rolled oats
500g apple
peeled, cored, diced
2 tbs brown sugar
1 tsp vanilla extract
½ cup water
½ tsp ground cinnamon
1kg vanilla yoghurt
270ml coconut milk
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 cookie tray
- 1 baking paper
- 1 large saucepan
- 1 paper towel
- 1 whisk
- 1 parfait glasses or mini mason jars
Instructions
- Preheat oven to 160°C (140°C fan-forced) and line a cookie tray with baking paper.
- Bring honey and butter to a gentle simmer in a large saucepan then remove from heat and stir through oats to coat.
- Transfer to the cookie tray and spread out as much as you can. Bake for 25 minutes.
- Give the saucepan a quick wipe with some paper towel, add apple pieces then sprinkle over sugar and add 2 tbs of water. Bring to a gentle sizzle.
- Add vanilla, the rest of the water and cinnamon. Leave to bubble and break down, (adding more water if needed). This will take about 20 minutes.
- Remove from heat and set aside. By this stage the granola should be ready – remove from oven and set aside to cool.
- For the coconut yoghurt, mix yoghurt and coconut milk at a ratio of 1:1, allowing at least 6 tbsp per serve.
- Using parfait glasses or mini mason jars, layer 2 tbsp coconut yoghurt, 3 tbsp granola, 2 tbsp stewed apple and repeat until you reach the top. Finish with yoghurt and a sprinkle of cinnamon. Serve immediately.
Notes
Tip
Use a whisk to make the coconut yoghurt. This way, you’ll get a really smooth consistency.
Variation
These can be made ahead of time however the consistency will be more Bircher muesli style. But this is still yummy!
