Vegetarian

Low Carb Coconut Granola

Name: Low Carb Coconut Granola
Total time: 30 min
Yield: 7
Ingredients: 150g rolled oats; 100g mixed seeds; 100g pecan nuts, roughly chopped; 100g coconut chips; 110g apple sauce; 50g coconut oil, melted; 50g honey; 1 pinch salt; 100g raisins; 100g dried apricots, roughly chopped; 525g fat-free yoghurt, greek or natural

30 mins

Ingredients

7 servings

150g rolled oats
100g mixed seeds
100g pecan nuts, roughly chopped
100g coconut chips
110g apple sauce
50g coconut oil, melted
50g honey
1 pinch salt
100g raisins
100g dried apricots, roughly chopped

To serve

525g fat-free yoghurt, greek or natural

Method

Preheat the oven to 160°C. Combine the rolled oats, mixed seeds, pecan nuts and coconut chips in a large bowl. Stir together the apple sauce, coconut oil, honey and salt in a separate bowl, then pour over the dry ingredients and toss to coat.

Tip everything into a large roasting tray then pat down the ingredients to form an even layer. Bake for 20 minutes, stirring occasionally, until golden and crisp. Remove from the oven, stir through the raisins and apricots and leave to cool.

Serve each portion of granola with a portion of the yoghurt and store the rest in an airtight container.

Tips

This recipe makes multiple portions. Remember to split the total amount of granola and yoghurt by the number of servings. This will give you the weight of granola and yoghurt for each portion.

Kept in an airtight container, the granola will last up to 3 weeks.