Coconut and blueberry granola with poached pear and yoghurt

It was time to restock my cereal supply for the week, so before we headed out to watch Dyl play football I made a batch of my favourite granola.

I've tried a few recipes now and I always come back to the recipe in 'Eat Yourself Beautiful' as a base.

I've adapted this recipe to suit my tastes. The grain, sweetener and additions are a little different from the original but you could of course change to suit your preference.

I served this today with a poached pear and vanilla yoghurt.

Start with the granola.  This make about 750g and will keep in an air tight container for up to four weeks.

Coconut and Blueberry Granola

500g crunchy rice bran flakes
150g flaked or slivered almonds
3tbs flaxseed
5tbs sunflower seeds
3tbs pepita seeds
100g dried blueberries
40g coconut flakes
100g coconut oil
100g coconut syrup
1tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg


Preheat oven to 180' and line one or two baking trays with baking paper.

Combine rice flakes, almonds and all seeds in a bowl and mix to combine.  In a small saucepan add coconut oil, coconut syrup, vanilla, cinnamon and nutmeg and stir over a low heat until coconut oil has melted. Remove from heat.

Pour syrup over flake and seed mix and stir until combined.  Spread mix out onto prepared baking trays and bake for 15 minutes.  Check your granola every few minutes and give it a stir to make sure it doesn't get too brown in spots.

Remove the trays from the oven and sprinkle blueberries and coconut over the top. Place back in the oven for another 5 minutes or until lightly golden.  Be careful not to overcook here.

Remove the trays from the oven and allow to cool before placing in a air tight container.

Quick poached pear

I had a pear that needed using but didn't feel like poaching it for 20 minutes over the stove top, so I tried poaching it in the microwave and it worked a treat.

Peel a single pear and remove the core from the bottom with  sharp knife or apple corer, leaving the stem intact.

Place the pear in a microwave container with 100ml water, 1 tbs coconut syrup and 1/2 tsp vanilla.

Place lid on container and microwave on high for 6 minutes.  Remove and serve with granola, vanilla yoghurt and a drizzle of the poached pear syrup.