Crunchy oat clusters with peach & yogurt

Most shop-bought granolas are very high in fat and sugar. Our version is naturally sweetened with dried apricots and contains healthy seeds and nuts, making it a good source of energising carbs. The recipe is designed to feed two people across three mornings.

SERVES 6 PREP 5 mins COOK 15-20 mins EASY V 50g (about 7) soft ready-to-eat apricots (we used Crazy Jack organic, because they are sulphur-free)

1/2 tbsp rapeseed oil 3 large eggs, whites only (see tip, right)

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

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, right, 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. Serve two portions over three days, filling the base of each bowl with yogurt (1/2 pot for each portion) and topping with half a peach, sliced.

GOOD TO KNOW healthy • fibre

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