Servings: 4 people
Prep Time: 15 minutes
Cook time: 30 minutes

Ingredients

Granola Heart

• 3 cups rolled oats
• 1 ½  tablespoons chia seeds
• ⅓ cup shredded coconut
• ⅓ cup maple syrup
• ⅓ cup coconut oil, melted
• 3 teaspoons vanilla extract
• 1 generous pinch of salt

Filling

• 600 grams preferred yogurt (we prefer plain Greek yogurt)
• ¾ cup blueberries
• ½ cup raspberries
• ¼ cup pomegranate seeds
• Powdered sugar, for generous dusting

Instructions

1. 1. Preheat the oven to 170°C (338F). Prepare a heart-shaped baking mold, ours is approximately 8 x 8 inches. (20 x 20 centimeters). If not coated, grease with a small amount of melted coconut oil.
   2. Pour half of the oats into a blender and mix for a few seconds until the grains become fine.
   3. Mix the grated oats with the whole oat flakes, chia seeds, shredded coconut, coconut oil, maple syrup, vanilla and salt in a bowl until well combined. (You can add 1-2 tablespoons of soy, almond or coconut milk if it is not sticky enough.) Press the mixture firmly into the prepared mold, including along the edge.
   4. Bake for about 25-30 minutes until the granola is slightly brown. Allow to cool completely in the mold, otherwise you risk the granola heart breaking.
   5. Before serving, fill the granola heart with yogurt and decorate with fresh berries and powdered sugar.

Tip: The baked granola heart can be kept in a sealed container for up to 2 weeks until ready to use.