Fruit salad with yogurt and hazelnut granola

Roast the coarsely chopped hazelnuts in a dry frying pan until golden brown.

Just before the hazelnuts really color, also pour the oatmeal and let the flakes also lightly color.

Remove the pan from the heat and scoop the thick juice with the raisins and / or pieces of dried apricot and let the granola in the pan dry slightly.

Allow the granola to cool on a plate.

Peel the grapefruits and oranges thick and cut the wedges between the fleece.

Let the pineapple drain.

Peel the apple, remove the core and cut the flesh into segments.

Halve the parts.

Peel the kiwis and cut into cubes.

Spoon all the fruit in a bowl and divide it into four bowls.

Spoon a large spoonful of Greek yogurt and sprinkle the granola over it.