Coconut jumbo oat granola with charred stone fruit
Perfect over yoghurt for a fulfilling breakfast or use it for adorning desserts
Nassima Rothacker
This is a brilliant granola, not too sweet and perfectly crisp. The joy, of course, is adapting the recipe according to whatever leftover packets of seeds, nuts and dried fruit you have in your cupboards, though this combination is particularly good and makes enough for at least 15 portions. It stores well at room temperature in an airtight container.
A recipe from California: Living + Eating by Eleanor Maidment (Hardie Grant). Buy the book here.
