Recipe courtesy Tyler Florence
Programme: Tyler's Ultimate
0 mins
15 mins
Easy
4
For the granola:
375g oats (NOT quick-cook or instant)
150g whole almonds, shelled, but skin still on
50g flax seeds
50g light brown sugar
1/2 tsp salt
1/2 tsp ground cinnamon
60ml neutral cooking oil (rapeseed)
75g honey
1 tsp vanilla essence
35g raisins or dried cranberries
150g diced dried apricots
50g dried banana slices
For the berry swirl:
300g mixed berries (any combination, strawberries, blueberries, raspberries, blackberries) frozen
30g icing sugar
1 lemon, juiced
For the lemon yogurt:
375g low-fat vanilla yogurt
1/2 tsp lemon zest
1 tbsp lemon juice
2) Mix oats, almonds, flax seeds, brown sugar, salt and cinnamon in a bowl. In a saucepan warm the oil and honey. Whisk in the vanilla essence. Pour the honey, oil, vanilla mixture over the oat mixture and mix gently, but well. Mix with spatula and eventually your hands. Spread out onto a sheet pan and bake for 40 minutes (stir after the first 20). Cool and break up any clumps. Mix in dried fruit.
3) For the berry swirl: Add berries, lemon juice and icing sugar in a pan over medium heat. Cook until the berries break down and mixture becomes syrupy, 10 to 12 minutes. Set aside to cool.
4) Combine the yogurt, zest and juice in a mixing bowl and stir. To serve, set up glasses and layer with granola, yogurt and berries.
Prep Time: 5 minutes
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