Granola and yoghurt baubles


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Combine the muesli, apricots and sugar in a blender and pulse until finely chopped
  • 220g of nut-free muesli
  • 100g of dried apricots, diced
  • 80g of brown sugar
Add the honey and butter and blitz again - until the mixture holds together when squeezed
  • 75ml of honey
  • 50g of unsalted butter, melted
Roll the muesli mixture into golf ball-sized balls and place on a tray lined with parchment paper. Store in the fridge for 30 minutes, or until set
Combine the yoghurt, sugar and maple syrup in a heavy-based saucepan over a medium flame. Heat until a sugar thermometer reads 107˚C, approximately 10-15 minutes
Remove from the heat and stir in the butter and vanilla until melted and combined. Allow to cool to a luke-warm temperature before using
  • 1 tbsp of butter
  • 1 tsp vanilla essence
To make the colourful desiccated coconut, divide the coconut into 3 and place 2 portions into separate resealable bags
Add a few drops of blue food colouring to one bag and a few drops of red to the other. Shake the bags vigorously to cover the coconut in colouring. If it is not well-covered enough, add a couple more drops and shake again
  • red food colouring
  • blue food colouring
Remove the cold muesli balls from the fridge and coat in the yoghurt mix, followed by the plain, blue and red coloured coconut and a sprinkling of edible glitter. Place on a wire rack and leave to set in the fridge
  • edible glitter
Once set, use a thick skewer to pierce a hole all the way through each ball. Feed the liquorice strips through the hole, tying at the other end to hold in place
Use the baubles to decorate a Christmas tree, or place in an airtight container and store in the fridge
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