100 g oat flour

1 handful of raw cashew nuts – 20 g

1 handful of flaked almonds – 40 g

1 handful of sunflower seeds – 35 g

1 dessert spoon of grape molasses – 8 g

1 dessert spoon of honey – 8 g

1 pinch of sumac

1 pinch of turmeric powder

1 pinch of cinnamon powder

1 pinch of black pepper

1 tablespoon of flaxseed

1 full handful of raisins – 35–40 g

5 dried apricots – 40–45 g

1 tablespoon of butter – 10 g

To serve

1 cup of strained yoghurt – 200 g

4 strawberries – 50–60 g

½ banana – 60–65 g

1 tablespoon of pomegranate arils – 15–20 g

1. In a mixing bowl, combine oat flour, cashew nuts, flaked almonds, sunflower seeds, grape molasses, honey, sumac powder, turmeric powder, cinnamon powder, black pepper, flaxseed, raisins, dried apricots chopped into small cubes, and melted butter.
2. Place your prepared mixture on a baking tray lined with parchment paper and spread it thoroughly in a single layer.
3. Bake in a pre-heated oven at 190 degrees for 10 minutes.
4. After 5 minutes in the oven, stir your granola with a spoon and bake for another 5 minutes.
5. Allow your cooked granola to cool in the tray for 10 minutes.
6. You can place the cooled granola in a jar and store it for 1 month.  

To combine

1. Cut strawberries into thin slices.
2. Cut bananas into thin slices.
3. Peel the pomegranate.
4. Spread the strained yoghurt over the bottom of the serving bowl or plate.
5. Add 3 tablespoons of granola in the centre of the yoghurt.
6. Garnish the sides with fruits and serve.