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Peanut and Coconut Granola Pizza
Pick your toppings of choice for this pizza with a twist!
Serves 6|Takes 40 minutes
INGREDIENTS:
120g Flahavan’s Oats
2 tbsp peanut butter
2 tbsp coconut oil
60ml golden syrup
25g pumpkin seeds
20g sunflower seeds
2 tbsp flaxseed
4 tbsp desiccated coconut
200g coconut yoghurt (natural or Greek yogurt can also be used here)
Suggested fruit toppings:
1 strawberry, halved
½ kiwi, peeled
10 blueberries
½ passion fruit
1 fresh fig, sliced
¼ papaya
2 raspberries, halved
¼ mango
METHOD:
Preheat the oven to. Place the peanut butter, coconut oil and golden syrup in a small pan over low heat, stirring to melt everything together.
Place the Flahavan’s Oats, pumpkin seeds, sunflower seeds, flaxseed and desiccated coconut in a mixing bowl and pour over the melted ingredients and mix together.
Tip the mixture into a 23cm loose bottom spring form cake tin and flatten down using the back of a metal spoon. Push the mixture up slightly higher round the edges to form an indentation for the toppings.
Place in the oven for 25-30 minutes or until tinged golden brown round the edges. Leave to cool before removing from the tin.
Cut into eight wedges then spoon over the coconut yoghurt and spread out into an even layer. Top each slice with freshly cut fruit of your choice.
