Black bean tortilla with salsa
Make this frittata for a quick, easy and healthy lunch option, making the most of storecupboard ingredients and packing in three of your 5-a-day
Apricot & hazelnut muesli
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 250g porridge oats
- 75g blanched hazelnutshalved
- 75g pumpkin seeds
- 1 ½ tsp ground cinnamon
- 75g sulphur-free dried apricotschopped
- 20g apple fruit crispsor dried apple
- 600ml fortified oat milk
- 240g blueberries
Nutrition: per serving
- kcal413
- fat19g
- saturates2g
- carbs45g
- sugars15g
- fibre8g
- protein12g
- salt0.2g
Method
step 1
Toast the porridge oats in a frying pan over a gentle heat, stirring frequently. Turn off the heat and stir in the nuts, seeds and cinnamon until fully combined.
step 2
Tip into a large bowl, stirring to help it cool, then add the fruit, breaking the apple crisps into smaller pieces. Toss to combine.
step 3
If you're following our Healthy Diet Plan, tip two-thirds into an airtight container for other days on the plan. Will keep for up to two weeks. Serve the rest in two bowls with 100ml milk and 40g berries in each.
