Granola, mango purée and yoghurt
A great breakfast on a summer's day, granola doesn't get much more tropical than this.
|2 cups||Rolled oats|
|½ cup||Shredded coconut|
|¼ cup||LSA (Linseed, Sunflower and Almond) mix|
|½ cup||Rice bran oil|
- Preheat oven to 160C. Place the oats, wheatgerm, LSA and coconut into a bowl. Add the honey and oil. Toss together until well mixed.
- Spread out on to a lined baking tray. Bake for 1 hour, checking regularly and turning over to prevent burning. Let cool before stirring through the sliced apricots and the raisins.
- Peel the mangoes. Cut the flesh from the stones and puree with enough apple juice to make a smooth puree.
- Layer the granola, mango and yoghurt into glasses.