Baked muesli with yogurt
VARY Gary Mehigan’s muesli by replacing the cashew nuts with sunfl ower or sesame seeds – the labneh (drained yogurt) makes it an extra-special yet healthy treat. Serves 4.
INGREDIENTS
180g rolled oats
60g shelled walnuts, chopped
60g almonds
60g cashew nuts
Pinch sea salt
1 /2 teaspoon ground cinnamon
50g coconut flakes
120g clear honey
1 teaspoon vanilla essence
Dash almond oil, plus extra for greasing
120g dried fruit, such as raisins, dates,
figs, pear, apricots and cranberries
FOR THE LABNEH:
250g thick Greek yogurt
TO SERVE:
Watermelon, cut into big cubes
Clear honey, to taste
1 tablespoon sunfl ower seeds
METHOD
1) Preheat the oven to 160C/140C fan/gas 3.
2) Put the oats, walnuts, almonds, cashew nuts, salt, cinnamon and coconut in a large bowl and mix thoroughly to combine.
3) Add the honey, vanilla essence and almond oil and mix to coat the dry ingredients. Spread this mixture on a baking tray greased with almond oil.
4) Bake the muesli for 15-20 minutes, or until golden-brown. Stir occasionally to break up any lumps and turn the tray to ensure the muesli is cooked evenly.
5) Once cooked, remove from the oven and fold in the dried fruit. Put the muesli into an airtight container and it will keep for about a month.
6) For the labneh: put the Greek yogurt in a cheesecloth (or a new J cloth) and wrap the top up with string. Set
the cloth over a bowl to catch any dripping water and place in the fridge for 8-12 hours – the longer you drain the yoghurt the thicker the labneh will become.
7) To serve, spoon the granola into bowls. Top with a dollop of labneh per serving, the watermelon cubes, a drizzle of honey and a few sunfl ower seeds.