Crab & lemon spaghetti with peas
Enjoy this fresh-tasting lunch option, on the table in 20 minutes. It's low in calories but provides folate, fibre, vitamin C and iron
Healthy granola
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 6
Skip to ingredients
- 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 eggswhites 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 peachesto serve
Nutrition: per serving
- kcal298
- fat12g
- saturates4g
- carbs30g
- sugars10g
- fibre7g
- protein14g
- salt0.2g
Method
step 1
Heat oven to 180C/160C fan/gas 4 and line a large baking tray with baking parchment.
step 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.
step 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.
step 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.
