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How to make the tropical granola...

INGREDIENTS

250g (9 oz) jumbo oats
50g (2 oz) banana chips, roughly broken into 1-2cm pieces
50g (1 oz) dried coconut chunks
50g (1 oz) dried pineapple chunks
6 tbsp runny honey
2 tbsp olive oil, coconut oil or sunflower oil (plus a little for greasing)
A few spoonfuls Onken Mango & Passionfruit yoghurt to serve
A sprinkling of Pomegranate seeds to serve

INSTRUCTIONS

Preheat the oven to 180C (160C fan assisted).
Mix all the ingredients (except the toppings) in a greased tray.
Bake for 15-20 until lightly browned. Remove from the oven and allow to cool completely. Store in an airtight container to keep it fresh.
To serve, top with the yoghurt and a sprinkling of pomegranate seeds.