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–+ servings
Prep Time :10 minutes
Cook Time :40 minutes
Total Time :50 minutes
Servings: 2
  • Sheet pan

INGREDIENTS
 

  • Yogurt
  • Chopped seasonal fruits

Granola:

  • 4 cups/400 grams thick oats
  • ~8 ounces/220 grams chopped nuts, almonds, walnuts, hazelnuts, cashews, pistachios
  • 1 ounce/30 grams sunflower seeds
  • ½ cup maple syrup
  • 2 tablespoons brown sugar
  • ⅓ cup oil
  • 1 teaspoon cinnamon

Pineapple puree:

  • ~11 ounces/300 grams frozen pineapple cubes
  • 5 mint leaves
  • 2 tablespoons sugar
  • 1 cup water

Garnish (optional):

  • Chopped fruits
  • Mint leaves

INSTRUCTIONS

Granola:

  • Preheat the oven to 320 F (160 C). In a bowl, combine all the granola ingredients and mix well. Place the mixture on a lined baking sheet and bake for about 40 minutes, stirring every 10 minutes. Remove from the oven and let it cool off. Store in an airtight container.

Pineapple puree:

  • In a saucepan, combine the frozen pineapple, water, sugar, and mint leaves. Bring to a boil and simmer until most of the liquid evaporates, leaving a little bit at the bottom. Remove from heat and let it cool. Blend the pineapple mixture until smooth.

Assembly:

  • Place yogurt and pineapple puree at the bottom of a glass or bowl. Add your favorite fruits on top (mango, cherries, strawberries, etc.). Sprinkle 2 tablespoons of granola over the fruits. Add another layer of yogurt and pineapple puree. Garnish with chopped fruits and mint leaves and enjoy!