Granola bowls

These cute granola nests act as little crunchy bowls for a yogurt and a tropical fruit salad topping, or use your own favourite fruits instead.

Prep time: 15 minutes

Cook time: 12 minutes

Servings: 12 people

Preparation

1. Preheat the oven to gas 6, 200°C, fan 180°C. Add the oats, almonds, mixed nuts, seeds and salt to a large bowl and stir to combine.

2. Melt the coconut oil or butter in a small bowl in the microwave, or add to a small pan and melt gently over a low heat. Stir in the honey, sugar and vanilla seeds. Add to the large bowl with the oats and mix well.

3. Lightly grease a 12-hole muffin tin with a little coconut oil. Divide the mixture between the holes and use your fingers to press the mixture into nest shapes. Bake for 10-12 mins until the edges are golden brown. Leave to cool in the tin to firm up, then gently ease a knife around the edge of each nest and remove from the tin.

4. Meanwhile, make the fruit topping. Dice the mango and add to a serving bowl along with the blueberries. Squeeze over the lemon juice. Finely slice most of the mint leaves the mint and stir into the fruit. Cut the pineapple into 8 thin wedges down the length of the pineapple, then slice each into triangles and set aside.

5. Spoon the yogurt into the nests, add a few pineapple pieces and top with the mango mix and remaining mint leaves. Serve with any remaining fruit on the side.

Tip: The granola nests can be made ahead and stored, without the topping, in an airtight container for up to 2 days. If you use coconut oil and a dairy-free yogurt, this recipe is suitable for vegans.

Freezing and defrosting guidelines: The unfilled nests can also be frozen. Bake as above then once completely cool, transfer to an airtight, freezer-safe container. Seal and freeze for up to 3 months. To serve, defrost thoroughly at room temperature and fill as above.

Ingredients

For the topping:

Shop ingredients

Ingredients

For the topping:

Shop ingredients Shop ingredients

Preparation

1. Preheat the oven to gas 6, 200°C, fan 180°C. Add the oats, almonds, mixed nuts, seeds and salt to a large bowl and stir to combine.

2. Melt the coconut oil or butter in a small bowl in the microwave, or add to a small pan and melt gently over a low heat. Stir in the honey, sugar and vanilla seeds. Add to the large bowl with the oats and mix well.

3. Lightly grease a 12-hole muffin tin with a little coconut oil. Divide the mixture between the holes and use your fingers to press the mixture into nest shapes. Bake for 10-12 mins until the edges are golden brown. Leave to cool in the tin to firm up, then gently ease a knife around the edge of each nest and remove from the tin.

4. Meanwhile, make the fruit topping. Dice the mango and add to a serving bowl along with the blueberries. Squeeze over the lemon juice. Finely slice most of the mint leaves the mint and stir into the fruit. Cut the pineapple into 8 thin wedges down the length of the pineapple, then slice each into triangles and set aside.

5. Spoon the yogurt into the nests, add a few pineapple pieces and top with the mango mix and remaining mint leaves. Serve with any remaining fruit on the side.

Tip: The granola nests can be made ahead and stored, without the topping, in an airtight container for up to 2 days. If you use coconut oil and a dairy-free yogurt, this recipe is suitable for vegans.

Freezing and defrosting guidelines: The unfilled nests can also be frozen. Bake as above then once completely cool, transfer to an airtight, freezer-safe container. Seal and freeze for up to 3 months. To serve, defrost thoroughly at room temperature and fill as above.