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Home made coconut granola

Home made coconut granola

Breakfast, Lunch, Snacks, Brunch
20 min. preparation

Combine yoghurt and granola for a filling and healthy dish that is the perfect way to start your day! Give yourself a treat and add mango and blueberries. Granola is easy to make and healthier than shop bought! This portion is enough for several breakfasts! Store the granola in a closed pot.

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Preparation method

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Preparation method

Preheat the oven to 180 °C.
Open the coconut by poking out the holes in 2 of the 3 eyes at the base of the nut. Collect the coconut water in a glass. Tap the coconut carefully with the hammer until the shell starts to crack. Scoop the flesh out of the skin and slice it thinly.
Roughly chop the hazelnuts and mix with sunflower seeds, pumpkin seeds, coconut slices and oatmeal. Divide the ingredients over a baking tray lined with baking paper. Place in the oven and bake for approx. 12 minutes until golden. Turn them half way.
Drizzle with the honey or agave syrup and mix well.
Cut the mango into two halves along the stone. Score each half into squares without cutting through the skin. Turn out the halves with your thumb and slice off the cubes.
Pour the yogurt into 2 bowls. Divide the blue berries and mango over the bowls. Sprinkle with a quarter of the granola. Store the rest of the granola in a closed pot.

Tip: You can vary the ingredients endlessly. Replace the hazelnuts with cashew nuts or walnuts. Or add some sesame seeds or chia seeds. Try using quinoa or spelt flakes instead of oatmeal. And maple syrup is a tasty alternative to agave syrup.

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