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Homemade granola with berry compote

This pud is quick, easy – and tastes delicious!

Nutritional Information (amount per serving)

Calories
964kcal
Carbs
126.2g
Sugar
83.8g
Fat
34.1g
Saturates
7.1g
Protein
30.8g

Serves 6   Approx time: 40   Difficulty: super easy

Ingredients

  • 200 g mixed nuts
  • 400 g rolled or jumbo oats
  • 100 g pumpkin or sunflower seeds
  • 400 g runny honey
  • 200 g strawberries, hulled and halved
  • 200 g raspberries
  • 200 g mixed dried fruit (raisins, blueberries, cranberries, cherries, chopped apricots)
  • 500 ml plain yoghurt
 

Method

Preheat your oven to 180°C/350°F/gas 4. Place the nuts into a plastic bag, squeeze the air out and seal the bag. Gently bash with a rolling pin until they are lightly crushed, then tip them into a mixing bowl and add the oats and seeds. Warm up the honey to make it extra runny and stir it into the oaty mixture with a wooden spoon until everything's lightly coated.

Tip the mixture onto a baking tray and spread out roughly with the wooden spoon. Place the tray in the preheated oven and bake for about 30 minutes, until the mixture is crunchy and a dark golden brown. Meanwhile, place the strawberries and raspberries in a pan on a medium heat for 10 minutes until nicely stewed.

Remove the tray from the oven and allow to cool, then break up the toasted seeds, oats and nuts into clumps and mix in the dried fruit. There you have it: granola! Serve the granola in small bowls or glasses. Top with the plain yoghurt and the hot fruit compote. Any leftover granola will keep in an airtight container for about a month.

Tip: Use any leftover granola as a nutritious breakfast. Serve with natural yoghurt or a splash of milk.


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