Lemon yoghurt berry swirl with homemade granola

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Ingredients

  • For the granola:

  • 375g oats (NOT quick-cook or instant)
  • 150g whole almonds, shelled, but skin still on
  • 50g flax seeds
  • 50g light brown sugar
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 60ml neutral cooking oil (rapeseed)
  • 75g honey
  • 1 tsp vanilla essence
  • 35g sultanas or dried cranberries
  • 150g diced dried apricots
  • 50g dried banana slices

  • For the berry swirl:

  • 300g mixed berries (any combination, strawberries, blueberries, raspberries, blackberries) frozen
  • 30g icing sugar
  • 1 lemon, juiced

  • For the lemon yoghurt:

  • 375g low-fat vanilla yoghurt
  • 1/2 tsp lemon zest
  • 1 tbsp lemon juice

Use imperial measurements

Method

How to make Lemon yoghurt berry swirl with homemade granola

1) Preheat oven to 150C/Gas mark 2.

2) Mix oats, almonds, flax seeds, brown sugar, salt and cinnamon in a bowl. In a saucepan warm the oil and honey. Whisk in the vanilla essence. Pour the honey, oil, vanilla mixture over the oat mixture and mix gently, but well. Mix with spatula and eventually your hands. Spread out onto a sheet pan and bake for 40 minutes (stir after the first 20). Cool and break up any clumps. Mix in dried fruit.

3) For the berry swirl: Add berries, lemon juice and icing sugar in a pan over medium heat. Cook until the berries break down and mixture becomes syrupy, 10 to 12 minutes. Set aside to cool.

4) Combine the yoghurt, zest and juice in a mixing bowl and stir. To serve, set up glasses and layer with granola, yogurt and berries.

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