Granola, mango purée and yoghurt

Granola, mango purée and yoghurt. Photo / Babiche Martens

Serves 4

Granola
2 cups rolled oats
1/2 cup wheatgerm
1/4 cup LSA mix
1/2 cup shredded coconut
1/2 cup honey
1/2 cup rice bran oil
50g apricots
50g raisins

Mango purée
2 fresh mangoes
1/2 cup apple juice
Yoghurt

1 Preheat oven to 160C. Place the oats, wheatgerm, LSA and coconut into a bowl. Add the honey and oil. Toss together until well mixed.

2 Spread out on to a lined baking tray. Bake for 1 hour, checking regularly and turning over to prevent burning. Let cool before stirring through the sliced apricots and the raisins.

3 Peel the mangoes. Cut the flesh from the stones and puree with enough apple juice to make a smooth puree.

4 Layer the granola, mango and yoghurt into glasses.