SmartPoints® value per serving
Spend a little time whipping up a batch of this ever-popular granola and you’ll be rewarded with no less than 15 breakfasts that are good to go when you are.
70 g, flaked
1 teaspoons, level
- Preheat the oven to 170°C, fan 150°C, gas mark 3½ and line 2 baking trays with baking paper.
- In a large bowl, combine the porridge oats, flaked almonds and salt. Stir in the honey, vegetable oil and vanilla extract, folding the mixture until the dry ingredients are completely coated. Spoon onto the prepared baking trays and spread out in an even layer.
- Bake for 15 minutes, then add the pumpkin seeds and stir. Cook for another 10 minutes, or until golden (it will crisp up as it cools).
- Set aside to cool completely, then stir through the puffed rice cereal. Store the granola in an airtight container for up to 2 weeks. Serve 30g of granola with 0% fat natural Greek yogurt and fresh fruit of your choice, such as blueberries.
Serve 40g granola with 40g 0% fat natural Greek yogurt and the fresh fruit of your choice. The recipe will no longer be dairy free.