Strawberry granola crisp

Step 1/4

• ¼ kg strawberry
• ¼ lemon
• 25 g almonds
• 17½ g brown sugar
• ¾ tbsp starch

• fine grater
• juicer
• 2 bowls
• cutting board
• knife
• large bowl
• rubber spatula

Zest and juice lemon, keep the juice and zest in two separate bowls. Wash and hull strawberries. Roughly chop almonds. In a large bowl, mix strawberries, brown sugar, lemon juice, and starch. Set aside.

Step 2/4

• 50 g rolled oats
• 1 tbsp unsweetened coconut flakes
• ⅛ tsp salt
• 15 g olive oil
• 15 ml maple syrup

• bowl

Mix oats, chopped almonds, coconut flakes and salt in a bowl. Add olive oil and maple syrup to the granola mixture. Mix everything well together until all the dry ingredients are glazed with the syrup and oil.

Step 3/4

• baking dish

Place strawberries in a baking dish. Spread granola mixture over strawberries and bake at 180°C/ 356°F for approx. 30-40 min, or until the granola is golden brown and the corners are bubbling.

Step 4/4

• 100 g cream
• ¼ package vanilla sugar
• 60 ml natural yogurt

• bowl
• hand mixer with beaters

While baking, prepare whipped yogurt cream. In a bowl, whip cream with vanilla sugar, then fold in yogurt. Season with prepared lemon zest. Serve strawberry granola crisp with whipped yogurt cream. Enjoy!

Enjoy your meal!