Gluten-Free Granola with Easiyo Greek Yogurt

Made using 2 Swiss Roll Tins


  • 400g gluten-free rolled oats
  • 50ml vegetable oil
  • 150g runny honey
  • ¼ tsp salt
  • 1½-2 tsp cinnamon
  • 100g flaked almonds
  • 100g dried mango, chopped
  • 75g dried pineapple pieces

To serve

  • 150g EasiYo Greek yoghurt, made according to pack instructions


  1. Preheat the oven to 150°C/Gas 3.
  2. Stir together all the granola ingredients in a large bowl.
  3. Line the tins with Magic Non-Stick Liner or Parchment Lined Foil.
  4. Divide the mixture between the tins, spread it evenly and bake for 40-45 minutes, stirring halfway through so that it browns evenly.
  5. Allow to cool completely and store in an airtight container until needed.
  6. To serve, spoon the yoghurt into a bowl and top with a few spoonfuls of the home-made granola.