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Spiced pear yoghurt and granola breakfast jars

Serves4 ServingsPrep Time20 minsCook Time40 minsTotal Time1 hr

 4 pears
 1 cup pear nectar
 ¼ tsp ground cinnamon
 2 cups thick Greek-style yoghurt
 ¼ cup honey
 ¼ cup light olive oil or coconut oil
 3 cups traditional rolled oats
 ½ cup quinoa flakes
 ¼ cup oat bran
 ½ cup flaked coconut
 2 tbsp sesame seeds
 250 g trail mix

For the granola; Preheat oven to 150°C fan forced. Lightly grease a large, deep roasting pan. Combine honey and oil or coconut oil in a small saucepan. Stir over medium heat until mixture is warm.


Combine oats, quinoa, bran, coconut, sesame seeds and trail mix in the roasting pan. Pour over honey mixture, stir until well coated. Spread mixture evenly over base of the pan. Bake for 40 minutes, stirring after 20 minutes, or until golden and toasted. Set aside to cool completely. Break into pieces, transfer to an airtight container until ready to serve.


Peel, core and quarter two pears. Cut into 2cm pieces. Place into a saucepan. Pour over the pear nectar. Bring to simmer. Simmer 10 minutes until pears are just tender. Pour into a bowl to cool.


Meanwhile, peel and grate remaining two pears. Stir into the yoghurt with cinnamon and ginger.


To serve, spoon granola into the base of jars or serving bowls. Top with spiced pear yoghurt then poached pears and syrup. Serve with extra milk if desired.

Tip - Granola makes 6 cups. It will keep for 2 weeks in an airtight jar.
No time to make the granola? You can replace it with bought granola or muesli, Weetbix or other breakfast cereal.
Nutrition Facts

Servings 4