Granola Layers

A Taste of Ireland: Ballyknocken Cookery School

Servings: 4 Servings

Author: Chef Catherine Fulvio

For the granola (makes about 5 cups so you’ll have extra to enjoy):


  • 2 tbsp rapeseed (or canola) oil
  • 4 tbsp honey
  • 3 cups steel-cut oats
  • 1 cup quinoa flakes
  • 3 tbsp sunflower seeds
  • 4 tbsp sesame seeds
  • 3 tbsp pumpkin seeds
  • 2 tbsp pistachios, roughly chopped
  • 4 tbsp coconut flour
  • 2 tbsp raisins
  • 2 tbsp dried cranberries



  1. Heat the oven to 350°F.
  1. Line a large baking tray with parchment paper.
  1. Mix the oil and honey in a large bowl. Add in all the remaining ingredients, except the coconut, raisins, and cranberries, and mix well.
  1. Pour the mixture onto a large baking tray and spread evenly. Bake for about 18 to 20 minutes, stirring from time to time. Then mix in the coconut, raisins and cranberries and bake for a further 5 minutes. Keep an eye on this mixture as it can burn around the edges quickly.
  1. Remove from the oven and leave to cool completely before spooning into a storage jar.


To serve:


  • 2 cups natural yogurt
  • 2 cups fresh raspberries, blueberries and/or strawberries (plus more, to decorate)
  • mint leaves, to decorate


  1. To serve, layer up ½ cup of granola, ½ a cup berries, and ½ a cup of the yogurt in each glass, ending with berries and a spoonful of yogurt. Decorate each with a mint leaf and serve.