Please note: This recipe needs to be started the night before. For a quickier and easier option, buy ready-made granola of choice instead of making your own.
1. Reserve a handful of blueberries and raspberries. Mash remaining berries in a medium bowl with yoghurt until combined. Add in china seeds, grated apple, vanilla extract and 4 teaspoons of of maple syrup. Cover and refrigerate overnight.
2. Preheat oven to 200°C.
3. To make granola, place oats on an oven tray. Bake for 5 minutes of until lightly golden. Add almonds, cinnamon and remaining maple syrup, mix well. Bake for another 5 minutes or until nuts are golden. Cool on a tray.
4. Spoon half the yoghurt mixture into four 1-cup (250ml) bowls or jars. Top with half of the berries and granola. Repeat layering with remaining yoghurt mixture, more berries and granola.
5. Serve with reserved handful of berries.
Recipe & Photography by Yvonne Baldan, Sutherland Shire Cooking School.
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