- 50g (about 7) soft ready-to-eat dried apricots (we used Crazy Jack organic, because they are sulphur-free)
- ½ tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 3 large eggs, whites only (see tip to use up the yolks)
- 200g porridge oats
- 1 tbsp cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 1 tbsp vanilla extract
- 25g desiccated coconut
- 25g flaked almonds
- 25g pumpkin seeds
- 3 x 120g pots bio yogurt
- 3 peaches, to serve
Heat oven to 180C/160C fan/gas 4 and line a large baking tray with baking parchment.
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.
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.
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 yolksDon'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.