Crunchy oat clusters with peach and yogurt
Ingredients
- 50g soft ready-to-eat dried apricots
- ½ tbsp rapeseed oil
- 3 large eggs whites only
- 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
Instructions
- 1
Heat oven to 180C/160C fan/gas 4 and line a large baking tray with baking parchment.
- 2
Tip the apricots, oil and egg whites into a bowl, 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.
- 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.
15 min - 4
Cool the granola completely on the tray, then pack into a large airtight jar or container. 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.
Nutrition
Per serving (based on 6 servings)
