Serves 2
Ingredients
- plain yoghurt, 150ml/0.25 pint/0.66 cup
- a topping of your choice:
For the raspberry and apple purée
- eating apple, 1, peeled and chopped
- raspberries, 115g/4oz
For the apricot compote
- ready-to-eat dried apricots, 3, chopped
- eating apple, 1, peeled and chopped
- large nectarine, 1, stoned and chopped
For the granola
- porridge oats, 50g/20z/0.5 cup
- jumbo oats, 50g/2oz/0.5 cup
- sunflower seeds, 25g/1oz/2 tbsp
- sesame seeds, 25g/1oz/2 tbsp
- hazelnuts, 25g/1oz/2 tbsp
- almonds, 25g/1oz/0.25 cup, roughly chopped
- sunflower oil, 30ml/2 tbsp
- clear honey, 30ml/2 tbsp
- raisins, 25g/1oz/2 tbsp
- dried sweetened cranberries, 25g/1oz/2 tbsp
How to:
- To make the apple and raspberry purée, put the apple in a pan with the raspberries and a little water. Cook over a low heat for 5 minutes, stirring until soft.
- Put in a blender or food processor and blend until smooth. Chill.
- To make the apricot compote, put the apricots, apple and nectarine in a pan with a little water.
- Bring up to the boil, reduce the heat and simmer for 10 minutes, until soft. Put in the blender or food processor and blend until smooth. Chill.
- To make the granola, preheat the oven to 140˚C/275˚F/Gas 1. Mix together the oats, seeds and nuts in a bowl.
- Heat the oil and honey in a pan until combined. Add to the oat mixture and stir, then spread out on the baking sheets.
- Bake the granola for 50 minutes, until crisp, tossing so the mixture does not stick. Remove from the oven.
- Tip into a clean bowl and stir in the raisins and cranberries. Cool, then store in an airtight container. Serve the yoghurt with a topping of your choice.