Name: Almond, apricot and pumpkin seed granola
Prep time: 10 minutes
Cook time: 25 minutes
Yield: 10
Ingredients: 1 tsp rapeseed oil; 300g jumbo oats; 35g pumpkin seeds; 35g flaked almonds; 1 egg white, beaten; 3 tsp sweetener (optional); 75g ready-to-eat apricots, roughly chopped

Almond, apricot and pumpkin seed granola

This homemade granola is a healthier version of many shop-bought varieties, which are often much higher in sugar.

Serves

Prep

10 minutes

Cook

25 minutes

Nutrition information

Each 48g serving contains (excludes serving suggestion)

KCal: 185
Carbs: 24.2g
Fibre: 3.4g
Protein: 6.1g
Fat: 6.0g
(Medium)
Saturates: 0.8g
(Medium)
Sugars: 3.4g
(Medium)
Salt: 0.03g
(Low)
Fruit/Veg Portion: 0

What makes a healthy, balanced diet?

Ingredients

1 tsp rapeseed oil
300g jumbo oats
35g pumpkin seeds
35g flaked almonds
1 egg white, beaten
3 tsp sweetener (optional)
75g ready-to-eat apricots, roughly chopped

Method

Step 1

Preheat the oven to 150°C/gas mark 2 and use the oil to grease a large baking sheet.

Step 2

In a bowl, mix together the oats, seeds and almonds. Set aside.

Step 3

Lightly beat the egg white with the sweetener, if using, until frothy. Add the oats, seeds and nuts mixture and jumble together to ensure all are well coated.

Step 4

Spread evenly onto the baking sheet and bake for 15 minutes.

Step 5

Add the apricots, mix together well on the tray and bake for a further 8-10 minutes.

Step 6

Leave the granola on the baking sheet until it cools.

Recipe tips

You could make this recipe with raisins or prunes instead of apricots.
If stored in an airtight container, the granola will keep for at least two weeks.
Serve with milk and fresh berries, or a chopped apple. You could also top this dish with a tablespoon of unsweetened plain yoghurt.
Try adding different seeds such as sunflower. You can also experiment with different nuts, such as walnuts or crushed brazil nuts in place of almonds.