Almond Butter Granola and Blackberry Parfait Jars

This recipe makes more granola than you’ll need for the parfait jars, but it’s worth making in a bigger batch and storing for future breakfasts, either served again with yogurt or berries, or simply in a bowl with ice-cold milk.

Hands-on time 25min, plus cooling. Cooking time about 40min. Serves 6 (makes 800g granola)

FOR THE GRANOLA

350g jumbo rolled oats 100g skin-on almonds, roughly chopped

50g golden linseeds 2tbsp vegetable oil 5tbsp smooth almond butter, see GH TIP

8tbsp runny honey Finely grated zest 1 orange 150g dried apricots, roughly chopped

TO SERVE

400g blackberries Juice 1/2 orange 2tbsp runny honey 750g 0% fat Greek yogurt

1 Preheat oven to 180°C (160°C fan) mark 4. For the granola, in a large bowl, mix the oats, almonds and linseeds.

2 In a small pan over low-medium heat, bring the oil, almond butter and honey to the boil, stirring to combine. Remove from the heat, stir in the orange zest, then pour the mixture into the oat bowl and mix well to combine.

3 Divide the oat mixture between 2 baking trays and spread into even layers. Bake for 30-35min, stirring halfway through, until well toasted. Add ½ the apricots to each tray and mix. Leave to cool completely. Once cool, transfer to an airtight container.

4 To serve, in a medium bowl, mash 150g blackberries to a rough purée, then mix in the orange juice and 1tbsp honey. Stir remaining 1tbsp honey into the yogurt. Layer the yogurt, the mashed and whole blackberries and 300g of the granola in 6 jars or glasses. Serve.

PER SERVING 444cals, 24g protein, 19g fat (2g saturates), 39g carbs (25g total sugars), 8g fibre

GET AHEAD The jars can be assembled up to a day ahead; cover and chill. The granola will keep in an airtight container for up to 1 month.