Coastal Granola Recipe
granola, seasonal fresh fruits, passionfruit coulis, greek yoghurt, mint & honey (v) (gf)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Granola
Passionfruit Coulis
Assembly & Garnish
Method
Granola
- 1
Preheat and prepare
Preheat oven to 325°F (165°C). Line a large baking sheet with parchment paper or a silicone mat.
- 2
Mix dry ingredients
In a large bowl combine rolled oats, chopped mixed nuts, shredded coconut, pumpkin seeds, sunflower seeds, ground flaxseed (if using), ground cinnamon and sea salt. Stir until evenly distributed.
- 3
Combine wet ingredients
In a small bowl or measuring cup whisk together maple syrup, melted oil, honey and vanilla extract until smooth.
- 4
Coat and spread
Pour the wet mixture over the dry ingredients and stir thoroughly so every flake and nut is lightly coated. Spread the mixture in an even layer (about 1/2-inch) on the prepared baking sheet.
- 5
Bake and stir
Bake for 18–22 minutes, checking at 12 minutes. Stir the granola thoroughly at the halfway point (around 10–12 minutes) so it browns evenly. Continue baking until golden and fragrant but not burnt.
- 6
Add dried fruit and cool
Remove the tray from the oven and immediately stir in the dried fruit. Let the granola cool completely on the sheet — it will crisp up as it cools. Break into clusters once cool. Store in an airtight container for up to 2 weeks.
Passionfruit Coulis
- 7
Extract pulp
Cut the passionfruits in half and scoop the pulp and seeds into a small saucepan or bowl.
- 8
Cook and sweeten
In a small saucepan combine passionfruit pulp, sugar, water and lemon juice. Bring to a gentle simmer over medium-low heat, stirring, for about 3–5 minutes until sugar dissolves and the sauce slightly thickens. Taste and adjust sweetness.
- 9
Strain (optional)
If you prefer a smooth coulis, pass the mixture through a fine-mesh sieve, pressing with a spoon to extract the liquid and leaving seeds behind. For a seeded coulis (more coastal look), skip straining. Cool to room temperature before assembling.
Assembly & Garnish
- 10
- 11
Add granola and fruit
Spoon about 3/4 cup of cooled granola over each portion of yoghurt, leaving some for garnish. Arrange seasonal fresh fruits attractively on top of the granola.
- 12
Finish with coulis, honey and mint
Drizzle about 1 to 1.5 tablespoons of passionfruit coulis over each bowl, then add a light drizzle of honey (about 1/2 tsp) to each. Garnish with 3 fresh mint leaves per serving and a few extra pieces of granola for texture.
- 13
Serve
Serve immediately so granola stays crunchy. Leftover coulis can be refrigerated for up to 5 days.