Granola Bowl With Thick Greek Yoghurt, Raspberries & Lemon Verbena Curd Recipe
Make Granola Bowl With Thick Greek Yoghurt, Raspberries & Lemon Verbena Curd Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Granola Bowl Ingredients
Method
Preparation Directions
- 1
Make Granola
Preheat the oven to 350°F (175°C). In a large bowl, mix rolled oats, honey or maple syrup, melted coconut oil, nuts, seeds, and salt until well combined. Spread the mixture evenly on a baking sheet and bake for 20-25 minutes, stirring halfway through, until golden brown. Let cool.
- 2
Prepare Lemon Verbena Curd
In a small saucepan, combine lemon verbena leaves, lemon juice, and sugar. Heat over medium-low heat until the sugar dissolves. Let it simmer for about 5 minutes, then remove from heat and strain the mixture to remove the leaves. Allow it to cool slightly.
- 3
Assemble the Bowl
In a serving bowl, layer Greek yogurt, the baked granola, fresh raspberries, and drizzle the lemon verbena curd on top. Serve immediately.
