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.
- 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.
- 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.
- 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.
- 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.
- 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.
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