Making your own granola is lovely, and we can’t keep ours on the shelf here, such is its popularity. The roasted pineapple and basil work really well together
- 150g oats
- 75g muscovado
- 25g sunflower seeds
- 25g pumpkin seeds
- 20g sesame seeds
- 50ml water
- 50ml sunflower oil
- 30g crushed hazelnuts
- 30g flaked coconut, toasted
- 30g dried cranberries
- 1⁄2 pineapple
- 50ml honey
- 1 star anise
- 200g full fat yogurt
- 1 pomegranate, deseeded
- A few basil leaves
1 Preheat the oven to 170oC/gas mark 3. To make the granola, mix all the dry ingredients together. Add the wet ingredients and mix together.
2 Place in a baking tray and bake for 11⁄2 hours, mixing every 20 minutes to prevent it from sticking together. When the granola is cool, mix the hazelnuts, coconut and cranberries through it. Store in an airtight container.
3 To roast the pineapple, preheat the oven to 180oC/gas mark 4. Dice the pineapple into small chunks and put into a baking tray. Drizzle the honey over it and add the star anise. Roast for 30 minutes, until slightly golden around the edges. Allow to cool and store in the fridge.
4 Place three tablespoons of yogurt in each bowl, add the granola, pineapple and pomegranate. Scatter the torn basil over the top and serve.
Tip: Make a big batch of granola as it lasts for weeks in an airtight container.
Check out more delicious vegetarian breakfast options from Two Boys Brew below:
Photography Credit: Brian Clarke, assisted by Harry Weir