Granola, mango purée and yoghurt

A great breakfast on a summer's day, granola doesn't get much more tropical than this.

Granola

2 cups	Rolled oats
½ cup	Wheatgerm
¼ cup	LSA (Linseed, Sunflower and Almond) mix
½ cup	Shredded coconut
½ cup	Honey
½ cup	Rice bran oil
50 g	Apricots
50 g	Raisins

Mango puree

½ cup	Apple juice
2	Mangoes, (fresh)
1	Yoghurt

Directions

1. Preheat oven to 160C. Place the oats, wheatgerm, LSA and coconut into a bowl. Add the honey and oil. Toss together until well mixed.
2. Spread out on to a lined baking tray. Bake for 1 hour, checking regularly and turning over to prevent burning. Let cool before stirring through the sliced apricots and the raisins.
3. Peel the mangoes. Cut the flesh from the stones and puree with enough apple juice to make a smooth puree.
4. Layer the granola, mango and yoghurt into glasses.