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; 1 tsp runny honey; 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

Each 49g serving contains (excludes serving suggestion)

KCal

187

Carbs

24.8g

Fibre

3.4g

Protein

6.1g

Fat

6.0g

Saturates

0.8g

Sugars

4.0g

Salt

0.04g

Fruit/Veg Portion

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

1 tsp runny honey

75g ready-to-eat apricots, roughly chopped

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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 and honey 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 raisins and apricots, mix together well on the tray and bake for a further 8-10 minutes.&nbsp

Step 6

Leave the granola on the baking sheet until it cools.

Recipe tips

You could simplify this recipe by just adding raisins or apricots.
If stored in an airtight container, the granola will keep for at least two weeks.
Serve with skimmed milk and fresh berries, or a chopped apple. You could also top this dish with a teaspoon of 0% fat yogurt.
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, or dried prunes rather than apricots.