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A bowl of crunchy oat clusters served with peach and yogurt

Crunchy oat clusters with peach & yogurt

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 6

This healthy homemade granola is high in fibre and packed with nutritious ingredients such as dried apricots, nuts, and seeds

  • Healthy
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal298
fat12g
saturates4g
carbs30g
sugars10g
fibre7g
protein14g
salt0.2g
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Ingredients

  • 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

Method

  • 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.

RECIPE TIPS
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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.

Goes well with

Recipe from Good Food magazine, May 2019

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Overall rating

A star rating of 4.4 out of 5.8 ratings
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