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Annabel Karmel
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Fruit & Granola Pots

These deliciously simple, fruity pots are just the pick-me-up you need for breakfast. Fresh strawberries, raspberries, layered in a glass with Greek yogurt, topped with Granola and finished off with a drizzle of maple syrup.

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Prep Time: 30 minutes
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Cook Time: 40-45 minutes
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Makes: 8 pots (with additonal granola left over)
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Great for:  Family Recipes Kids - 2-4 Years Kids 4+ Years Grown Up Entertaining
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175g rolled oats
70g coarsely chopped pecans
20g desicated coconut
1/4 tsp salt
60g soft brown sugar
2 tbsp sunflower oil
4 tbsp maple syrup
25g raisins
25g dried cranberries
150ml double cream
150g Greek yoghurt
A little maple syrup, to taste
100g each raspberries and strawberries
Fresh mint
  1. To make the granola, preheat the oven to 150C/300F/gas mark 2. Put the oats, chopped, pecans, coconut, salt and sugar in a large bowl, and mix together with a wooden spoon.
  2. Whisk the oil and syrup together in a jug or small bowl. Pour over the oats and mix well. Spread out on a lightly oiled baking sheet and bake in the center of the oven for 40-45 minutes, stirring every 15 minutes. Transfer to a bowl, stir in the raisins and dried cranberries, and leave to cool.
  3. Mix the double cream and yoghurt together with a little maple syrup to taste. Layer up the glasses with the granola, yoghurt and cream mixture and, finally, some slice strawberries and raspberries, and a sprig of mint to finish. If you like you can tie a wooden spoon around the glasses with some string.

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