Healthy Granola with Maple Yoghurt Balls


Granola (Dairy & Gluten Free)


  • ·         400g Walnuts
  • ·         200g Whole Almonds, skin on
  • ·         480g Porridge Oats
  • ·         150g Poppy Seeds
  • ·         300g Pumpkin Seeds
  • ·         300g Sunflower Seeds
  • ·         300g Flaxseeds
  • ·         9tbsp coconut oil
  • ·         9tbsp maple syrup
  • ·         6tsp ground cinnamon
  • ·         3tsp ground nutmeg
  • ·         400g raisins
  • ·         200g chopped dates
  • ·         200g dried figs, chopped
  • ·         200g dried cranberries


  1. Roughly chop the walnuts and almonds into rough chunks
  2. Add to a deep baking dish with all of the dry ingredients, apart from the raisins and dried fruit
  3. Melt the cinnamon, nutmeg, coconut oil and maple syrup together over a low heat
  4. Pour over the nutty ingredients and mix well
  5. Place into the oven at 200 degrees Celsius for approximately 30 minutes. Keep checking through the cooking process, and stirring.
  6. After 30 minutes the mixture should be more crunchy. You may wish to add more coconut oil or maple syrup if it looks a little dry. Add in the dried fruit at this stage, give a good mix, then return to the oven for 10 minutes.
  7. Remove from the oven and leave to cool. Once cool, place into mini kilner jars for a brilliant gift idea or just to look pretty on the kitchen table.
  8. Your kitchen will smell delicious when you make this, so think about making it just before you have guests coming!

These Maple Yoghurt balls make a wonderful topping for the above or if you are dairy free, top your granola with some good quality Coconut or Almond Yoghurt - delicious!

Feeds 4:

  • 1kg thick greek yoghurt
  • ½ cup maple syrup
  • 1tbsp ground cinnamon
  • 1tbsp ground nutmeg
  • 2 tbsp caster sugar
  • 200g hazelnuts, toasted and finely chopped
  1. Combine the yoghurt and syrup together in a bowl.
  2. Place onto a large square of doubled muslin cloth. Gather the muslin together and tie tightly with string. If you don’t have muslin, use two clean teatowels.
  3. Suspend the bag of yoghurt over a bowl in the fridge for two days to remove any liquid.
  4. Mix the cinnamon, nutmeg and sugar together in a small dish.
  5. Form one tablespoon of the strained yoghurt into a ball with wet hands. Roll in the cinnamon and sugar, then coat in the chopped hazelnuts. Repeat with the remaining mixture. Place onto lined baking sheets when done.
  6. Keep in your fridge for up to 5 days.