Roughly chop the almonds and hazelnuts. Scatter on a baking tray with the oatmeal and sunflower seeds. Toast the granola mix in the middle of the oven for about 25 minutes until golden brown and crispy. Turn them half way. Transfer the hot granola to a mixing bowl. Add the raisin mix and honey or maple syrup and stir to combine. Leave to cool for 1 approx. hour.
Peel and slice the kiwis into cubes. Spoon the yoghurt, part of the granola and the kiwi into 2 bowls.
variation tip: There’s no end to the variety possible with home-made granola. You can add sesame seeds, coconut flakes (add after 15 minutes), date syrup or dried figs.
Storage tip: Home-made granola can be kept in a sealed container for about 2 weeks.
