John Torode’s tropical fruit granola recipe

Have you ever made your own granola before? This deliciously sweet recipe from John Torode teaches you how to make tropical fruit granola from scratch. Combining oats, golden syrup, honey and a pinch of sugar together you cook this tasty dish in the oven on a low heat for only 10 mins. Fresh pineapple, passion fruit and mango really transform this breakfast into the perfect treat for the weekend. You could even serve this recipe as a dessert if you'd prefer.

Ingredients

• 1tbsp butter
• 5tbsp golden syrup
• 4tbsp honey
• 200g oats
• 2tbsp caster sugar
• 75g macadamia nuts
• 75g dried apricots
• 50g raisins, or sultanas
• 25g goji berries
• 25g walnuts
• 25g pistachio nuts, shelled
• 25g banana chips
• 1 pineapple
• 3 passion fruit
• 1 mango
• 200g yogurt
• 1 lime, zested
• 1tbsp honey, to serve

Method

1. Melt the butter in a pan on medium heat, then add the golden syrup and honey. Once the mixture has loosened, add porridge oats and stir until browned. Add a tablespoon of caster sugar and heat for a further two minutes.
2. In a food processor, roughly chop the macadamias, dried apricots, raisins, goji berries, walnuts, pistachios, almonds and dried bananas. Add them to the mixture and mix well. Once the ingredients are fully coated in the syrup remove from heat and set aside.
3. Peel and core a whole pineapple and cut the flesh into bite sized pieces. Place into a frying pan and add the pulp from the passion fruit. Add a splash of cold water and the rest of the caster sugar. Cook over a gentle heat for 8-10 minutes.
4. In a separate bowl, add lime zest and a drizzle of honey to the yogurt and mix.
5. To serve, spoon the pineapple and passion fruit compote into a martini glass. Add some of the yoghurt mixture to the top. Layer some of the mango and add some more of the yoghurt. Spoon the granola on top before adding more yoghurt and compote on top. Garnish with a piece of mango.