Greek Yoghurt & Granola Breakfast Cake

A proper breakfast cake, dense, moist, and topped with a granola crust that makes every slice feel like a reward.

Ingredients

• 1 cup Cookie's Classic Granola (plus 1/2 cup for topping)
• 1 cup Greek yoghurt
• 2 Large eggs
• 1/3 cup Natural honey
• 1/3 cup Coconut oil, melted
• 1.5 cups All-purpose flour
• 1 tsp Baking powder
• 1/2 tsp Cinnamon
• Pinch Salt

Method

1. Preheat and prep Preheat oven to 180°C (160°C fan). Grease a 20cm round cake tin and line the base with baking paper.
2. Mix wet ingredients Whisk together Greek yoghurt, eggs, honey, and melted coconut oil in a large bowl until smooth and combined.
3. Add dry ingredients Sift flour, baking powder, cinnamon, and salt into the wet mixture. Fold gently until just combined, do not overmix or the cake will be dense.
4. Fold in granola Fold in 1 cup of Cookie's Classic Granola. The clusters will break slightly, this is fine. You want granola distributed throughout the batter.
5. Top and bake Pour into prepared tin. Scatter remaining 1/2 cup of granola over the top and press lightly. Bake for 33–37 minutes until golden and a skewer comes out clean.
6. Cool and serve Cool in the tin for 15 minutes before turning out. Serve warm with a drizzle of honey or at room temperature with yoghurt.