Maple granola with raspberry coulis

Who knew that muesli had a cousin? Granola seems to be the new kid on the block at the moment, and it's making its way onto the menus of some of our trendiest cafes. Granola differs from muesli in that it is toasted and contains more sugar due to its honey (or in this case, maple,) content. Muesli may be the healthier option, but don't forget where you are! This is stylepot, and I don't concern myself with calories or the crazy idea that something could be 'too' sweet.

As I baked the granola, the sweet smell of maple-toasted oats wafted throughout the house. I'm not a breakfast person, but delicious little dishes like this get me super excited. The sweet maple is neutralised by the nuttiness of all the other toasty ingredients. A good dollop of yoghurt and some zingy raspberry coulis make the perfect accompaniment to this scrumptious granola.

What you'll need:
2 cups rolled oats
1/2 cup maple syrup
1/4 cup chopped hazelnuts
1/4 cup pepitas
1/4 cup sunflower seeds
1/4 cup shredded coconut
100g salted butter, chopped

200g frozen raspberries
50g caster sugar
1 teaspoon lemon juice

What to do:
Preheat the oven to 200C. Place all ingredients except the butter into a large baking dish and mix well. Place cubes of butter on top of the mixture and bake for 30 minutes, stirring every ten minutes. After half an hour, the granola should have dried out and turned a nice golden colour. Transfer into a heat-proof airtight container and allow to cool without the lid on. 

To make the raspberry coulis, allow the raspberries to thaw out. Smush them up in a bowl with the sugar and lemon juice. Press the mixture through a sieve into a bowl. Set aside.

Once the granola is cool, enjoy a big bowl of it with a dollop of greek yoghurt, a glug of milk and a (generous) drizzle of raspberry coulis.

NOTE: Granola will store in an airtight container for up to 2 weeks.