Coconut jumbo oat granola

Makes around 1.5KG Starters and mains

Advertisement

Method

Preheat your oven to 170C/ 325F/Gas 3 and line a large baking tray with baking parchment. Soak the raisins in a bowl of just-boiled water while you prepare the other ingredients.

In a large mixing bowl, combine the chopped nuts, jumbo oats and seeds. Put the coconut oil, maple syrup, cinnamon, vanilla bean paste and 4tbsp water in a small saucepan and heat until it comes to a simmer. Drain the raisins and tip them into the saucepan, then pour everything over the nuts, oat and seeds mixture. Sprinkle in the salt and mix together well.

Spread the granola mixture out over the parchment, making it a little thinner in the middle and piling it up more at the edges,as that’s where it will brown more quickly. Bake for 15 minutes, then stir well and continue to cook, stirring every 10 minutes until golden and fragrant (35-45 minutes in total, depending on how golden you like it). Stir the coconut flakes into the mixture for the final 5-10 minutes. Once ready, remove from the oven and set aside to cool completely.

When ready to serve, heat a griddle pan or a barbecue over a medium-high heat. Brush the cut sides of the fruit with melted butter, place them cut-side down on the griddle and cook for
2 minutes, until lightly charred. Spoon the yoghurt into bowls, top with a hefty sprinkling of granola and the fruit. A sprinkling of edible flowers looks pretty, too.