Sweeten homemade granola with prunes for a healthier take on this breakfast favourite. Prunes are also full of fibre, which supports gut health
INGREDIENT :
290g can pitted prunes in natural juice, drained
1 orange, zested and juiced
2 tbsp tahini
350g oats
25g flaked almonds
25g sunflower seeds
25g pumpkin seeds
2 x 400g pots fortified soya or plain bio yogurt
RECIPE DIRECTION :
Heat the oven to 200C/180C fan/gas 6 and line a large baking tray with baking parchment. Put the prunes, orange zest and juice in a small bowl, add the tahini and mash it all together to make a paste. Tip the oats into a large bowl, then add the prune mixture and knead it all together using your hands, as though you’re making a crumble topping, until all the oats are coated and sticky. Spread out on the prepared tray and bake for 20 mins, turning the oats every 5 mins to help them cook evenly and drive off as much steam as possible.
Remove from the oven and stir the almonds and seeds onto the tray, then cool quickly by tossing the mixture. Once completely cooled, the granola will keep for two weeks in an airtight container.
Measure 50g granola per serving and enjoy with 100g soya yogurt.
