Breakfast granola
Makes: 4
Prep time: 20 minutesTotal time: 
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Breakfast granola
Makes: 4
Prep time: 20 minutesTotal time: 
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Ingredients
For the granola
- 200g jumbo rolled oats
- 50g pumpkin seeds
- 50g flaked almonds
- 50g coconut shavings
- 1 egg white, lightly whipped
- 1 tsp groundnut oil
- 1 tbsp Truvia® granulated
- 75g chopped apricots
To make your breakfast pots
- 125g raspberries
- 150g strawberries
- 125g blueberries
- 1/4 tbsp Truvia® granulated
- 400g 0% fat Greek yogurt
- 1 tsp vanilla extract
- 1 tbsp Truvia® granulated
- a handful of raspberries
- a handful of blueberries
Step by step
- To make a batch of granola, preheat the oven to 150°C, fan 130°C, gas 2. Mix together the oats, seeds, flaked almonds and coconut shavings. Combine the egg white and oil with the oat mixture. Add the Truvia® and mix well.
- Spread out on a large baking sheet and bake for 20 minutes, stirring halfway through, so it colours evenly.
- Stir, then add the apricots and bake for another 5 minutes. Remove from the oven and allow to cool before transferring to an airtight container.
- To make your breakfast pots, crush the fruit into a rough purée and sweeten with the Truvia®. In a seperate bowl, combine the yogurt, vanilla extract and Truvia® and set to one side.
- Spoon a little of the fruit puree into the base of a small tumbler, add a spoonful of the yogurt mixture and then scatter with a little granola and a few whole raspberries. Continue to layer up finishing with granola and raspberries and blueberries.
