Recipe of the Month from Atlantis Chef Mark Patten

Granola Napoleon of fresh Papaya, Yoghurt, Pineapple & fresh Mint

Ingredients

Rolled oats - 180 grams

Sliced almond - 85 grams

Dried chopped apricots - 60 grams

Dried coconut powder - 45 grams

Brown sugar - 30 grams

Maple syrup - 75 grams

Vegetable oil - 20 grams

Dry raisins  - 60 grams

Honey - 25 grams

Salt - 0.5 grams

Method

In a bowl mix all ingredients together by hand and spread them in between two grease proof paper sheets at 3 mm thick then into a preheated oven at 150C for 20 min.

Plating guide

Serve with fresh organic papaya  - 60 grams, fresh organic pineapple - 60 grams, fresh organic yogurt - 40 grams and organic papaya puree

Drizzle with organic honey and the mint leaf then add a strawberry for colour