- For the granola:
- 1 tbsp coconut oil
- 150 g jumbo oats
- 100 g pecans, walnuts or almonds roughly chopped
- Pinch of cinnamon
- 2 tbsp maple syrup
- To serve:
- 500 ml vanilla yogurt
- About 12 tbsp granola
- 175 g mango, diced
- 4 Mango and Cream White Chocolate Lindor Truffles, unwrapped
Line a baking sheet with greaseproof paper and set aside.
For the granola: heat the coconut oil in a pan over a gentle heat until melted. Add the oats, followed by the chopped nuts and cinnamon and mix well. Add the maple syrup and toast for around 5 minutes, stirring all the time, until golden brown. Remove from the heat and tip onto the prepared baking sheet. Spread into an even layer and leave to cool.
Set out 4 glasses or small bowls.
Divide the yogurt equally between the four glasses (or bowls). Sprinkle each with around 3 tablespoons of granola and a layer of diced mango. Finish with a Mango and Cream White Chocolate Lindor Truffle.
Serve straight away with any extra granola and mango on the side.
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