Courtney Roulston is a cook, TV personality and Coles ambassador.
Today Courtney is cooking two delicious recipes made with Carman’s granola.
Both are super easy and have only 4 ingredients each.
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RASPBERRY & COCONUT GRANOLA FROZEN YOGHURT BARK
Makes 16 pieces
Recipe By Courtney Roulston
Prep Time – 5 minutes
Cooking Time – 4 hours freezing time
Ingredients
3 cups Coles Greek yoghurt
75g 70% dark chocolate
1.5 cups Carman’s Low sugar raspberry & coconut granola
1 punnet fresh raspberries, sliced in half
Method
Step 1. Grease and line a flat tray with non-stick baking paper.
Step 2. Spread the yoghurt onto the paper in an even layer around 1cm thick.
Step 3. Melt the chocolate over a double boiler then drizzle over the yoghurt. Scatter the granola over the top in an even layer then place on the sliced raspberries.
Step 4. Place the tray into the freezer f or 4 hours, or until frozen solid. Break into rough pieces then serve.
EASY GRANOLA BARS
MAKES 12 BARS
Recipe By Courtney Roulston
Prep time: 15 minutes, plus setting time
Ingredients
1 cup peanut butter, or any nut/seed butter you like
¼ cup honey
1 tablespoons coconut oil
4 cups Carman’s low sugar raspberry & coconut granola
Method
Step 1. Place the peanut butter, honey and coconut oil in a small saucepan over a medium heat. Stir until combined then remove from the heat.
Step 2. Place the granola into a mixing bowl then pour over the warm peanut butter mixture. Stir until well combined and the mixture is evenly coated.
Step 3. Line a high sided baking tray with baking paper then pour the granola mixture into the tray and press down into an even layer with a spatula.
Step 4. Place into the refrigerator for 3 hours to set then slice into bars and serve.