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Ingredients

  • 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

Method

  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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