Easter nest granola bowls recipe

  • Serves 12 (makes 12)
  • 15 mins to prepare and 12 mins to cook, plus cooling
  • 234 calories / serving
  • Freezable
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Celebrate Easter weekend with a breakfast treat everyone will love. These cute granola nests act as little crunchy bowls for a yogurt and a tropical fruit salad topping, or use your own favourite fruits instead. 

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Add the oats, almonds, mixed nuts, seeds and salt to a large bowl and stir to combine.
  2. Melt the coconut oil or butter in a small bowl in the microwave, or add to a small pan and melt gently over a low heat. Stir in the honey, sugar and vanilla seeds. Add to the large bowl with the oats and mix well.
  3. Lightly grease a 12-hole muffin tin with a little coconut oil. Divide the mixture between the holes and use your fingers to press the mixture into nest shapes. Bake for 10-12 mins until the edges are golden brown. Leave to cool in the tin to firm up, then gently ease a knife around the edge of each nest and remove from the tin.
  4. Meanwhile, make the fruit topping. Dice the mango and add to a serving bowl along with the blueberries. Squeeze over the lemon juice. Finely slice most of the mint leaves the mint and stir into the fruit. Cut the pineapple into 8 thin wedges down the length of the pineapple, then slice each into triangles and set aside.
  5. Spoon the yogurt into the nests, add a few pineapple pieces and top with the mango mix and remaining mint leaves. Serve with any remaining fruit on the side.

Tip: The granola nests can be made ahead and stored, without the topping, in an airtight container for up to 2 days.

If you use coconut oil and a dairy-free yogurt, this recipe is suitable for vegans.

Freezing and defrosting guidelines

The unfilled nests can also be frozen. Bake as above then once completely cool, transfer to an airtight, freezer-safe container. Seal and freeze for up to 3 months. To serve, defrost thoroughly at room temperature and fill as above.

See more Breakfast recipes

  • Ingredients

  • 150g oats
  • 60g ground almonds
  • 50g chopped mixed nuts
  • 50g mixed seeds
  • ½ tsp salt
  • 50g coconut oil or unsalted butter, plus extra for greasing
  • 70g clear honey
  • 30g light brown sugar
  • ½ vanilla pod, seeds removed and reserved
  • For the topping:

  • 1 mango, peeled, stoned and diced
  • 75g blueberries
  • ½ pineapple, peeled, cored and diced
  • ½ lemon, juiced
  • 1 fresh mint sprig, leaves picked and finely sliced, plus a few extra leaves to decorate
  • 250g Greek-style yogurt (or dairy-free alternative)
  • Energy 980kj 234kcal 12%
  • Fat 14g 20%
  • Saturates 6g 30%
  • Sugars 13g 14%
  • Salt 0.2g 4%

of the reference intake
Carbohydrate 22.1g Protein 5.4g Fibre 1.7g

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