Coconut & apricot granola
3
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 25 • Difficulty: Easy
Whether you’re having a super-busy morning or a relaxed brunch, this breakfast will get the day off to a great start
Ingredients
Porridge oats
270 g
Flaked almonds
90 g
Pumpkin Seeds
130 g
Maple Syrup
2 tablespoon(s)
Sunflower Oil
2 tablespoon(s)
Vanilla Extract
1 teaspoon(s), level
Desiccated Coconut
20 g
Dried Apricots
150 g
Dried cranberries
75 g
Instructions
1
Preheat the oven to 180°C, fan 160°C, gas mark 4. Put the rolled porridge oats, flaked almonds and pumpkin seeds in a bowl and drizzle with maple syrup, sunflower oil and vanilla extract. Mix, then spread out in a roasting tray.
2
Bake for 15 minutes, stirring halfway through.
3
Stir in the desiccated coconut, and bake for 5 minutes more. Leave to cool. Mix in chopped dried apricots and dried cranberries, and store in an airtight container until needed. Serve with yogurt and fresh fruit.
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