Home-made granola

• 400 g cottage cheese (or Greek yogurt)
• 4 to 6 tablespoons Maison Perrotte jam (Strawberry, Raspberry, Mango, Guava)
• Fresh seasonal fruit (strawberries, raspberries, blueberries, etc.)
• A few mint leaves for decoration

Ingredients for homemade granola:

• 200 g rolled oats
• 80 g dried fruit (almonds, hazelnuts, pecans), coarsely crushed
• 2 tablespoons seeds (sunflower, pumpkin, chia...)
• 3 tbsp. honey or maple syrup
• 2 tablespoons neutral oil (sunflower or melted coconut)
• 1 pinch salt (Optional)
• 1 teaspoon cinnamon or vanilla

Preparing homemade granola :

• Preheat your oven to 160°C.
• Mix the rolled oats, dried fruit and seeds in a bowl.
• Add the honey (or syrup) and oil, mixing well to coat all the ingredients.
• Spread the mixture on a baking sheet lined with baking paper.
• Bake for 25 to 30 minutes, stirring halfway through, until the granola is golden brown.
• Leave to cool completely: it will crisp up as it cools.

 Assembling the verrines :

• Place a layer of homemade granola in each glass.
• Add a nice layer of fromage blanc.
• Pour 1 to 2 spoonfuls of Maison Perrotte jam on top.
• Finish with some fresh fruit and a small mint leaf.

✨ Maison Perrotte tip: Use a tangy jam for a nice balance of flavors (e.g. Raspberry or Guava). Homemade granola keeps for 2 weeks in an airtight jar: perfect for making other impromptu desserts with it!