- Prep time:
- 30 minutes
- Cooking time:
- 30 minutes, plus 12 hours for the yoghurt
- Chilling/ Freezing Time:
- 6 hours for the yogurt
- Level of Difficulty:
|2 cups whole grain rolled oats|
|¾ cup coconut flakes|
|½ cup natural flaked almonds|
|¼ cup sunflower seeds|
|¼ cup linseed|
|1 tsp ground ginger|
|1 tsp ground cinnamon|
|half cup maple syrup|
|1 tbsp vegetable oil|
|1 cup mixed dried fruits of your choice (currants, dried blueberries, dried raspberries etc)|
|½ cup buckinis|
|¼ cup puffed amaranth|
|2 x 400g tins coconut cream|
|4 tbsp coconut yoghurt|
Coconut yoghurt is available in health food stores and most supermarkets.
Raid the health food shop, nut stand or supermarket aisle for all your favourite muesli ingredients.
Coconut yoghurt is easy to make, once you get the hang of it. The Neff oven has the perfect low temperature setting for making yoghurt.
Preheat oven to 160˚C CircoTherm®.
Mix the oats, coconut, nuts and seeds, spices, syrup and oil in a large bowl.
Spread mixture out on a large baking tray.
Bake in oven for about 25 minutes, stirring to redistribute after about 10 minutes.
Remove from oven and cool on tray.
Mix together with your choice of dried fruits, buckinis and puffed amaranth.
Store in airtight jar.
To make the coconut yoghurt, chill the coconut cream in the fridge overnight, to thicken it.
Carefully scoop out the thick cream from the top and reserve the thin liquid for another use.
Heat the coconut cream in a small saucepan and whisk until smooth. Remove form heat and leave to cool until the temperature is 37˚C (around body temperature).
Add the yoghurt and whisk until combined.
Heat oven to 40˚C CircoTherm®.
Pour yoghurt into clean jars, place lids on top and place in oven for 12 hours or overnight.
Remove from oven and place in fridge to set and thicken for 6 hours.
To serve, scoop some yoghurt into a bowl, add granola, drizzle over extra maple syrup, fresh fruits and serve.
Photography by Steen Vestergaard. Styling by Caroline Velik. Food preparation by Caroline Velik.
Caroline Velik is acknowledged as one of Australia’s leading commercial food stylists and has worked with many of Australia’s head chefs. As a food writer, she develops, tests and writes recipes, and has worked as Food Editor for a leading lifestyle magazine and as a regular, popular recipe contributor and columnist for a national newspaper. She is passionate about using fresh, seasonal ingredients to create delicious recipes that you will continue to cook again and again.