Raspberry Mocha Granola Pots
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Prep Time
10 MINS
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Cook Time
8 MINS
- KCals 295
- Carbs 43G
Ingredients
For the granola
- 40 g rolled oats
- 2 tbsp maple syrup
- 1 tbsp low-calorie chocolate syrup
- ¼ tsp cocoa powder
- ¼ tsp espresso powder
For the yoghurt
- 200 g fat-free Greek yoghurt
- 2 tsp cocoa powder
- 1 tsp espresso powder
- 2 tsp maple syrup
- 14 raspberries
- 1 tsp low-calorie chocolate syrup (we used Sweet Freedom Choc Shot!)
- reduced-fat aerosol cream to serve
Instructions
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Preheat the oven to 180°C and line a baking tray with non-stick baking paper.
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To a mixing bowl, add the oats, low-calorie chocolate syrup, maple syrup, espresso powder and cocoa powder. Stir to coat the oats.
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Spread the oat mixture onto the baking tray. Don't spread it too thinly as you want nice chunky bits of granola. Bake for 10 minutes until holding together. Leave to cool completely.
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To a clean mixing bowl, add the yoghurt, cocoa powder, maple syrup and espresso powder. Stir until smooth and combined.
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Once the granola is cool, you are ready to assemble. Add a little of the granola to the bottom of your serving glasses, then top with a little of the yoghurt and add a few of the raspberries. Continue to layer up the granola, raspberries and yoghurt in any combination you like.
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Add a swirl of aerosol cream and drizzle with a little of the low-calorie chocolate syrup. Serve!