Spice up your granola with this delicately spiced plum variety for a delightfully sweet start to your day.
100g Mornflake Scottish Jumbo Oats
100g Mornflake Organic Porridge Oats
100g flaked almonds
75g almonds, roughly chopped
120ml maple syrup
60ml coconut oil, melted
1 tsp almond extract
½ tsp vanilla, extract or paste
3 plums, destoned
2 tbsp water
1 tbsp maple syrup
1 tsp vanilla, extract or paste
½ tsp cinnamon
3 – 4 heaped tbsp greek yoghurt, per jar
Pre-heat the oven to 180c and line a large baking tray with parchment paper.
Mix the maple syrup, coconut oil, almond extract and vanilla together in a large bowl. Add in the dry ingredients, and stir well.
Pour the granola onto the lined baking tray, and spread out evenly, pressing down tightly for an extra crisp granola.
Bake for 20-25 minutes, stirring halfway through.
Remove from the oven and allow to cool completely before transferring to an airtight jar. For a chunky granola, break it up with your hands instead of a spoon.
Destone the plums and roughly chop them into pieces. Add to a small pan along with the maple syrup, vanilla, cinnamon and water. Bring to the boil, then reduce to simmer for 10 minutes, until the plum has softened.
Remove from the heat and gently mash with a fork before leaving to cool.
Divide the plum compote between two small glasses / jars. Spoon over the greek yoghurt, and top with a handful of granola.