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Choc-Star Granola

A breakfast table
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Coconut and cacao granola with griddled nectarines and blackberry kefir smoothie

(Serves 2)

This gorgeous granola is visually appealing as well as delicious and nutritious – a great breakfast for a busy day.

YOU WILL NEED
• 15oz oats
• 75g desiccated coconut
• 50g walnuts, chopped
• 50g almonds, chopped
• 50g sunflower seeds
• 3 tbsp coconut oil
• 2 tbsp raw cacao powder
• 1 tbsp honey, plus a bit for drizzling
• half a punnet of blackberries
• 250g kefir
• 2 nectarines, halved, stones removed
• 100g natural yoghurt
• 1 handful almonds, chopped

METHOD
1 Preheat oven to 190 ̊C / Gas Mark 5.
2 In a large bowl, mix the oats, coconut, nuts and seeds together.
3 In a saucepan, melt the coconut oil, raw cacao and honey. Taste and if you prefer it sweeter, add a little more honey.
4 Once melted, add this to the dry mixed ingredients. Stir so that all is coated in chocolate.
5 Spread the mixture on a lined baking tray and cook for 15 minutes.
6 In the meantime, heat a griddle pan and, once hot, place the nectarines on it, cut side down.
7 In a blender, mix the kefir with the blackberries and blitz.
8 Check the granola mix in the oven and give it a stir around; cook for another 10 minutes or until crispy and toasted. Leave to cool.
9 Turn the nectarines over and once soft but holding their shape, remove and drizzle with honey and chopped almonds.
10 Serve the granola sprinkled over the natural yoghurt accompanied by the griddled nectarines and the blackberry kefir smoothie.

For more excellent, elegant al desko dining, head here.

Recipes and styling Jette Virdi. Photography Nathalie Marquez Courtney. Assisted by Rincy Koshy and Sharon McGowan.

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