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Breakfast granola

Makes: 4
timePrep time: 20 minutes
timeTotal time:
Breakfast granola

Breakfast granola

Makes: 4
timePrep time: 20 minutes
timeTotal time:

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For the granola
  • 200g jumbo rolled oats
  • 50g pumpkin seeds
  • 50g flaked almonds
  • 50g coconut shavings
  • 1 egg white, lightly whipped
  • 1 tsp groundnut oil
  • 1 tbsp Truvia® granulated
  • 75g chopped apricots
To make your breakfast pots
  • 125g raspberries
  • 150g strawberries
  • 125g blueberries
  • 1/4 tbsp Truvia® granulated
  • 400g 0% fat Greek yogurt
  • 1 tsp vanilla extract
  • 1 tbsp Truvia® granulated
  • a handful of raspberries
  • a handful of blueberries

Step by step

  1. To make a batch of granola, preheat the oven to 150°C, fan 130°C, gas 2. Mix together the oats, seeds, flaked almonds and coconut shavings. Combine the egg white and oil with the oat mixture. Add the Truvia® and mix well.
  2. Spread out on a large baking sheet and bake for 20 minutes, stirring halfway through, so it colours evenly.
  3. Stir, then add the apricots and bake for another 5 minutes. Remove from the oven and allow to cool before transferring to an airtight container.
  4. To make your breakfast pots, crush the fruit into a rough purée and sweeten with the Truvia®. In a seperate bowl, combine the yogurt, vanilla extract and Truvia® and set to one side.
  5. Spoon a little of the fruit puree into the base of a small tumbler, add a spoonful of the yogurt mixture and then scatter with a little granola and a few whole raspberries. Continue to layer up finishing with granola and raspberries and blueberries.

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