Healthy granola recipe
Healthy granola with berry compôte Making your own healthy granola is surprisingly easy, and cheap! Dr Rupy's recipe tastes great with berry compôte and yoghurt, and it's well under £1 per portion. Customise it with whatever nuts, seeds and dried fruits you need to use up in the cupboard. Each serving provides 377 kcal, 12g protein, 54g carbohydrate (of which 30g sugars), 11g fat (of which 3g saturates), 7g fibre and 0.2g salt. 3 free-range egg whites60g/2¼oz honey2 oranges, finely grated zest only (reserve the juice for the compôte)½ tsp ground cinnamon or mixed spice 150g/5½oz rolled oats75g/2½oz puffed rice (cornflakes or bran flakes)75g/2½oz mixed seeds150g/5½oz raisinspinch salt 3 free-range egg whites 60g/2¼oz honey 2 oranges, finely grated zest only (reserve the juice for the compôte) ½ tsp ground cinnamon or mixed spice 150g/5½oz rolled oats 75g/2½oz puffed rice (cornflakes or bran flakes) 75g/2½oz mixed seeds 150g/5½oz raisins pinch salt 350g/12oz frozen mixed berries2 oranges, juice only 350g/12oz frozen mixed berries 2 oranges, juice only 150g/5½oz Greek yoghurt (per serving) 150g/5½oz Greek yoghurt (per serving) Method Preheat the oven to 180C/160C Fan/Gas 4. To make the granola, whisk the egg whites, honey, orange zest, cinnamon or mixed spice and salt together in a large bowl. Add the oats, puffed rice and seeds and stir together, making sure everything is evenly coated.Tip the mixture onto a large, non-stick baking tray and bake for 30 minutes. Add the raisins, give everything a good stir, then bake for a further 10 minutes.Remove from the oven and leave to cool completely. When the granola is cool, scrunch it with your hands to break up any large pieces.Meanwhile, combine the compôte ingredients in a saucepan, bring to a simmer, then cook gently for 10 minutes until reduced and syrupy. Remove from the heat and leave to cool.Serve the granola with the yoghurt and compôte. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the granola, whisk the egg whites, honey, orange zest, cinnamon or mixed spice and salt together in a large bowl. Add the oats, puffed rice and seeds and stir together, making sure everything is evenly coated. To make the granola, whisk the egg whites, honey, orange zest, cinnamon or mixed spice and salt together in a large bowl. Add the oats, puffed rice and seeds and stir together, making sure everything is evenly coated. Tip the mixture onto a large, non-stick baking tray and bake for 30 minutes. Add the raisins, give everything a good stir, then bake for a further 10 minutes. Tip the mixture onto a large, non-stick baking tray and bake for 30 minutes. Add the raisins, give everything a good stir, then bake for a further 10 minutes. Remove from the oven and leave to cool completely. When the granola is cool, scrunch it with your hands to break up any large pieces. Remove from the oven and leave to cool completely. When the granola is cool, scrunch it with your hands to break up any large pieces. Meanwhile, combine the compôte ingredients in a saucepan, bring to a simmer, then cook gently for 10 minutes until reduced and syrupy. Remove from the heat and leave to cool. Meanwhile, combine the compôte ingredients in a saucepan, bring to a simmer, then cook gently for 10 minutes until reduced and syrupy. Remove from the heat and leave to cool. Serve the granola with the yoghurt and compôte. Serve the granola with the yoghurt and compôte. Recipe tips The granola will keep, in an airtight container, for two weeks. You can swap the rice pops for cornflakes or bran flakes. Use the egg yolks for a batch of Mary Berry's custard.or a rich crème brûlée. Raisins tend to be the cheapest dried fruit, but you can use a mixture. Try chopped dried apricots, figs or cranberries. If you’re avoiding dairy, swap the yoghurt for a soya or coconut alternative.