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Preparation time
15 minutes
Total time:
1 hour 15 minutes
Serves
4
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Ingredients
Granola
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100 g (1 cup) quick-cooking oats
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55 g (½ cup) sliced almonds
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30 ml (2 tbsp) unbleached all-purpose flour
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60 ml (¼ cup) maple syrup
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30 ml (2 tbsp) canola oil
Strawberries
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140 g (1 cup) fresh strawberries, diced
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30 ml (2 tbsp) maple syrup
hocolate Sauce
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125 ml (½ cup) unsweetened oat beverage
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100 g (3 ½ oz) vegan dark chocolate, chopped
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30 ml (2 tbsp) maple syrup
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500 ml (2 cups) Chagnon vanilla frozen oat dessert
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Directions
Granola
- With the rack in the middle position, preheat the oven to 325°F (165°C). Line a baking sheet with a silicone mat or parchment paper.
- In a bowl, combine the oats, almonds and flour. Add the maple syrup and oil. Mix until the dry ingredients are moistened. Spread out on the baking sheet.
- Bake for 30 minutes or until the granola is golden, stirring three times during cooking. Let cool completely. The granola will keep for 2 weeks in an airtight container at room temperature.
- Meanwhile, place four sundae cups or small bowls in the freezer until ready to serve.
Strawberries
- In a bowl, combine the strawberries and maple syrup. Let macerate for 15 minutes.
Chocolate Sauce
- In a small pot, heat the oat beverage. Remove from the heat. Add the chocolate and let sit for 1 minute without stirring. Add the maple syrup. Whisk until smooth. Let cool. The chocolate sauce will keep for 1 week in an airtight container in the refrigerator. Reheat in the microwave oven before using.
Assembly
- In each chilled sundae cup, place 2 scoops of the frozen oat dessert. Top with the granola, strawberries and chocolate sauce.
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