Page 550 - YC Cooking School

2 cups (500ml) frozen blueberries

2 Tbsp (30ml) honey, sugar or xylitol (or more to taste)
1/3 cup (85ml) apple juice
1 tsp (5ml) Clementine zest

Tools

Measuring cups
Pot or saucepan
Microplane
Chef’s knife
Chopping board
Kitchen spoons
Baking tray
Saucepan

What to do:

For the granola

1. Pre-heat the oven to 160°C.

2. Place the apple juice, honey and coconut oil into a small saucepan over a low heat
until warmed through.
3. Add all the dry ingredients, except the dried fruit, to the warm liquid and mix to
combine.
4. Spread the granola out evenly onto a baking tray and bake for 30-40 minutes.
Remember to give it a toss every 15 minutes so that it’s lightly golden and crunchy on
all sides.
5. Remove from the oven and allow to cool before adding in the dried fruit.
6. Store in an airtight container for up to 2 weeks.

For the blueberry compote

1. Add all of the ingredients (except the zest) to a medium-sized pot over a medium heat
and gently simmer until the blueberries are soft and can be easily mashed with a fork.
2. Stir through the zest and serve immediately, or store in an airtight container in the
fridge for up to 5 days.

To assemble breakfast parfaits

1. Place a spoonful or two of granola into a glass, top with yoghurt and drizzle with a little
berry compote just before serving.

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