Toasted Oat and Dried Fruit Granola with Aga yoghurt - Aga Recipe

Treat yourself or a loved one to a luxurious breakfast in bed with our homemade toasted oat and dried fruit granola with creamy Aga yoghurt recipe. A delicious treat that is surprisingly simple to make.

Making your own granola is a much healthier alternative to store bought options. Our recipe uses coconut oil and honey, which makes it tasty but without overloading on added sugars.

The great thing about this recipe is you can choose your own variety of dried fruits, nuts and seeds to add for a wholesome and nutritious breakfast.

This is simple to make in bulk too and stores well in Kilner type jars for a couple of months. 

Aga Yoghurt

Our granola pairs beautifully with our Aga yoghurt recipe. 

Natural yoghurt is very simple to make and requires gently heating milk over a long period of time.

The top plate of the Aga is an ideal heat source to make this as it can slowly simmer and warm the milk overnight leaving a thick and creamy yoghurt, perfect for your morning granola.

To Make the Granola: 

Our recipe makes two large kilner jars of granola. We made two varieties, berries, nuts and seeds, and tropical fruits.

1kg jumbo oats 

200g coconut oil

200g honey

Note: Half the above quantities if making only one batch


Tropical

75g dried papaya or pineapple 

100g banana chips

50g coconut flakes

Fruits and Nuts

75g Cranberries

75g Raisins

100g Banana chips

50g Mixed seeds

50g nuts - we used flaked almonds


Method:

  1. Melt the coconut oil and honey together gently on the simmering plate. Once melted stir into the oats

  2. Spread the oats evenly on trays and toast in the top oven for approximately 20 mins or until golden brown, checking and stirring occasionally for an even toast.

  3. On separate trays, roast the nuts, seeds and coconut flakes for 5 mins until lightly browned. 

  4. Remove the oats from the Aga and allow them to cool.

  5. Once cooled combine with the dried fruits and nuts and decant into jars.


To make the yoghurt

1lt milk - we used jersey milk 

1tbspn live yoghurt

Method:

  1. Add the milk to a pan and bring to the boil. Then simmer for 15-30mins. The longer you simmer, the thicker your yoghurt will be.

  2. Leave the milk to cool until it reaches body temperature. Check using a cooking thermometer or by testing with your finger carefully.

  3. Once cooled to the right temperature, stir in the live natural yoghurt. Place a lid on the pan and set it to the back of the Aga and cover. Leave for at least 4 hours. Ideally leave overnight.

  4. Remove from the Aga and allow to cool completely before placing in a jar and putting in the fridge.


Once refrigerated, the yogurt will keep for 2-3 days. You can use a spoon of this yoghurt to make your next batch.