- ¾ cup (85g) jumbo oats
- 1/3 cup (40g) pecans, chopped
- 1 tbsp coconut oil
- 2 tbsp maple syrup
- 500 ml low fat vanilla yogurt
- 250 ml prepared granola
- 9 cup (150g) mango, diced
- 8 LINDOR Mango Truffles, quartered
- 4 LINDOR White Chocolate Truffles
GRANOLA: Preheat the oven to 180°C/fan 160°C and combine the oats and pecans together in a mixing bowl. In a separate, small glass bowl, combine the oil and the maple syrup. Microwave on high for 30 seconds, then pour the mixture over the oats and nuts. Toss the mixture until everything is well coated.
Spread the granola on a baking sheet lined with parchment paper and toast in the oven for 12 to 15 minutes, stirring once until golden brown. Cool completely.
Mix the quartered LINDOR Mango truffles with the yoghurt and then spoon half of the yogurt into 4 small glasses. Top with layers of granola and diced mango. Repeat the layers.
Top with a LINDOR White Chocolate Truffle, to serve.
Tip: Try using a coconut yoghurt for a more tropical taste.
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