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This is a healing dairy-free and vegetarian ginger granola served with fresh peaches and coconut yoghurt, and I can’t think of a more perfect brekkie.

Ginger granola with peach

Serves 6
4 cups rolled oats
3 tablespoons honey
3 tablespoons coconut oil, melted
1 tablespoon roughly chopped crystallised ginger
½ cup freshly squeezed orange juice
½ cup roughly chopped pecans (activated if possible)
½ cup sunflower seeds (activated if possible)
½ cup roughly chopped walnuts (activated if possible)
zest of ½ orange
¼ cup shredded coconut
pinch of salt flakes
peach wedges
coconut yoghurt
Preheat the oven to 180°C. Line a large baking tray with baking paper.
Pop everything into a large bowl and mix together really well. Spoon the mixture onto the baking tray and press evenly over the base.
Bake for 20 minutes until nicely toasted, giving everything a little mix halfway through cooking to make sure that it cooks evenly and doesn’t burn in places. Allow to cool (though I like to sneak my first portion in while it’s still lovely and warm!), then store in an airtight container and enjoy all week long for brekkie with juicy peaches and coconut yoghurt.

Recipe and image extracted from The Yoga Body by Lola Berry, published by Plum, RRP $34.99, available in all good bookstores now. Photographer credit: Armelle Habib