Store the granola in an airtight container at room temperature for 2 weeks
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Line a large, rimmed baking sheet with baking paper.
In a large mixing bowl, combine the oats, walnuts, salt and cinnamon. Stir to combine. Pour in the melted coconut oil, maple syrup and vanilla extract. Mix well until completely combined. Place the granola on the tray and use a large spoon to spread it evenly.
Bake until lightly golden, approx. 20-25 minutes, stirring halfway (for extra-clumpy granola, press the granola down with your spatula to create a more even layer). The granola will crisp up as it cools. Let the granola cool completely, undisturbed for approx. 1 hour.
Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you prefer looser granola.
Place the yoghurt in a bowl. Sift over the cocoa powder and mix well.
Serve the chocolate yoghurt topped with the walnut granola and pitted cherries.
