Crunchy oat clusters with peach & yogurt

This healthy homemade granola is high in fibre and packed with nutritious ingredients such as dried apricots, nuts and seeds.

  • Prep:5 mins
    Cook:20 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 298
  • fat 12g
  • saturates 4g
  • carbs 30g
  • sugars 10g
  • fibre 7g
  • protein 14g
  • salt 0.2g


  • 50g (about 7) soft ready-to-eat dried apricots (we used Crazy Jack organic, because they are sulphur-free)
  • ½ tbsp rapeseed oil
  • 3 large eggs, whites only (see tip to use up the yolks)
  • 200g porridge oats
  • 1 tbsp cinnamon
  • 1 tbsp vanilla extract
  • 25g desiccated coconut
  • 25g flaked almonds
  • 25g pumpkin seeds
  • 3 x 120g pots bio yogurt
  • 3 peaches, to serve


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Use up the egg yolks

Don't throw away the egg yolks – freeze them for another day. You can use them in scrambled eggs, omelettes and to enrich mashed potatoes when you're not following the Healthy Diet Plan.


  1. Heat oven to 180C/160C fan/gas 4 and line a large baking tray with baking parchment.

  2. Tip the apricots, oil and egg whites into a bowl (see tip box for how to use up the egg yolks), then blitz with a hand blender until very smooth. Stir in the oats, cinnamon and vanilla, then fold through the desiccated coconut, almonds and pumpkin seeds.

  3. 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 mins, then toss (turning the larger pieces) and bake for a further 10 mins until golden and crunchy.

  4. Cool the granola completely on the tray, then pack into a large airtight jar or container. If you're following our Healthy Diet Plan, serve two portions over three days, filling the base of each bowl with yogurt (½ pot for each portion) and topping with half a peach, sliced.

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