Yield: 500 g
Granola
Ingredients
37 ml good quality olive oil 50 ml Honey
250 g Oats
1 ml Salt
2,5 ml Ground Cinnamon
40 ml Sunflower seeds
40 ml Flaked Almonds
40 ml Pumpkin seeds
25 ml Sesame seeds
30 ml dried Cranberries
60 ml Pecan nuts
Method
1. Pre-heat oven to 180°C.
2. Mix all the ingredients together and spread on to a baking tray.
3. Bake in oven for 15 minutes, stirring occasionally, until golden brown.
4. Leave to cool and store in an airtight container.
Rhubarb and Frizzante Compote
Ingredients
400 g Rhubarb, cleaned and cut into pieces
400 g White nectarines, cut in blocks
125 ml Sugar
180 ml BOPLAAS MOSCATO FRIZZANTE
Method
1. Place all the ingredients in a pot and bring to a simmer, until soft.
2. Let cool down, use or placed in an airtight container and refrigerated.
Assembly
- Spoon granola in large glasses, spoon yoghurt on top and finished with the compote.
- The compote can also be served with ice-cream as a dessert.
