Crunchy oat clusters with peach & yogurt
- Preparation and cooking time
- Cook: -
- Serves 6
This healthy homemade granola is high in fibre and packed with nutritious ingredients such as dried apricots, nuts, and seeds
- 50g (about 7) soft ready-to-eat dried apricots (we used Crazy Jack organic, because they are sulphur-free)
- ½ tbsp rapeseed oil
- 3 large eggs , whites only (see tip to use up the yolks)
- 200g porridge oats
- 1 tbsp cinnamon
- 1 tbsp vanilla extract
- 25g desiccated coconut
- 25g flaked almonds
- 25g pumpkin seeds
- 3 x 120g pots bio yogurt
- 3 peaches , to serve
- STEP 1
Heat oven to 180C/160C fan/gas 4 and line a large baking tray with baking parchment.
- STEP 2
Tip the apricots, oil and egg whites into a bowl (see tip box for how to use up the egg yolks), then blitz with a hand blender until very smooth. Stir in the oats, cinnamon and vanilla, then fold through the desiccated coconut, almonds and pumpkin seeds.
- STEP 3
Pinch clusters of the mixture together to create texture in the granola, then scatter over the lined baking tray in a single layer. Bake for 15 mins, then toss (turning the larger pieces) and bake for a further 10 mins until golden and crunchy.
- STEP 4
Cool the granola completely on the tray, then pack into a large airtight jar or container. If you're following our Healthy Diet Plan, serve two portions over three days, filling the base of each bowl with yogurt (½ pot for each portion) and topping with half a peach, sliced.
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USE UP THE EGG YOLKS
Don't throw away the egg yolks – freeze them for another day. You can use them in scrambled eggs, omelettes and to enrich mashed potatoes when you're not following the Healthy Diet Plan.