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Ingredients

Granola

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

 

Plum Compote

3 plums, destoned

2 tbsp water

1 tbsp maple syrup

1 tsp vanilla, extract or paste

½ tsp cinnamon

 

Yoghurt

3 – 4 heaped tbsp greek yoghurt, per jar

Method

Granola

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.

 

Plum Compote

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.




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