White Peach Yoghurt & Granola Cups

PREPARATION

• 1 Preheat oven at 160ºC fan-forced and line a large tray with baking paper. Combine all ingredients for the granola in a large bowl. Mix until well incorporated. Lay mixture flat on prepared tray and toast in preheated oven for 40-45 min or until deep golden brown. Toss granola every 10 min during cooking for even browning. Remove from oven and let cool completely.
• 2 Meanwhile, make spiced peaches. Combine jelly crystals and boiling water in a heat-proof jug. Stir until fully dissolved. Microwave in 30-sec intervals to help dissolve jelly crystals as needed. Set aside.
• 3 Drain peaches in a strainer set over a jug and reserve juices. Roughly chop peach slices and place into a small saucepan with ¼ cup (60 mL) of reserved peach juices and spices. Stir to combine and heat over MEDIUM for 15 min, stirring regularly.
• 4 Mix prepared jelly into spiced peaches and transfer to another bowl or container. Leave to cool in the fridge for 2 hrs or until cold and just set. Use a spoon to break up before building cups.
• 5 Prepare yoghurt. Combine jelly crystals and boiling water in a heat-proof bowl. Stir until fully dissolved. Microwave in 30-sec intervals to help dissolve crystals as needed. Refrigerate for 30 min, or until cool to room temperature without setting.
• 6 Add yoghurt and vanilla extract to the cooled jelly and whisk until smooth. Leave to set in the fridge for 2 hrs or until thickened to a yoghurt consistency. If set for too long, transfer yoghurt to a food processor and blend until smooth before building cups.
• 7 To build, layer the yoghurt, followed by the spiced peaches and then some granola. Repeat layering once more for each cup. Enjoy immediately or refrigerate for later.