Most shop – brought granolas are very high in fat and sugar. Our version is naturally sweetened with dried Apricots cranberries and contains healthy seeds and nuts, making it a good source of energising carbs.

Serves 6 or 2 people for 3 mornings

50g soft ready-to-eat apricots

2tsp Magnificent Seed rapeseed oil

3 large eggs, whites only

200g porridge oats

1tbs ground cinnamon

1tbs vanilla extract

25g desiccated coconut

25g flaked almonds

25g pumpkin seeds

25g dried sweetened cranberries

3 x 12g pots bio yogurt

3 nectarines, seeded and sliced to serve

150g fresh Raspberries, to serve

Method

Pre heat the oven to 180c, gas 4, 350f and line a large baking tray with baking parchment.

Tip the apricots, oil and egg whites into a bowl, then blitz with a hand blender until very smooth.

Stir in the oats, cinnamon and vanilla, then fold through the desiccated coconut, almonds ,pumpkin seeds and cranberries.

Pinch clusters of the mixture together to create texture in the granola, then scatter over the lined baking tray in a single layer.

Bake for 15 minutes, then toss, turning the larger pieces, and bake for a further 10 minutes until golden and crunchy.

Leave the granola to cool completely on the tray, then pack into a large airtight jar or container.

Serve the granola with the bio yogurt topped with the sliced nectarines and raspberries.

Why not try the granola served over yogurt and fruit.