2 JAZZ™ apple
2 tsp butter
1 thumb-size piece of fresh ginger
100 g (3.5 oz) icing sugar
1 tsp cinnamon
500 g (1 lb 1.5 oz) Greek yoghurt
1 vanilla pod, cut in half
100 g (3.5 oz) mixed nuts and seeds of your choice
300 g (10.5 oz) old-fashioned rolled oats
70 g (2.5 oz) coconut oil
100 g (3.5 oz) blossom honey
1 pinch of coarse salt
Some lemon juice
Preheat the oven to 180°C. For the granola, lightly chop the nuts and seeds and blend with the rolled oats. Heat the coconut oil until liquid, mix in honey and salt, and blend thoroughly with the oat and nut mix.
Line a baking tray with parchment paper, spread granola across the tray and bake in the pre-heated oven for 15 minutes. After 8 minutes, use a spoon or spatula to turn so it browns from all sides.
Wash and core the apples, cut into small dice and drizzle over some lemon juice. Gently heat butter and icing sugar in a pan until the mixture starts caramelising.
Add the apples, cinnamon, vanilla pod, and ground ginger, cover the pot, and simmer on low heat for about 15 minutes. Remove from heat, remove the vanilla pod and leave to cool.
Serve layered into a glass with yoghurt and granola or a bowl after cooling.