Yogurt, crushed raspberry and granola pots
This recipe makes much more granola than you'll need, but it's worth making a big batch as it will keep well in an airtight container for up to one month.
Makes 4 pots
Per serving: • energy 169kcal • protein 6.7g • fat 10.2g • saturated fat 2.1g • carbohydrate 13.2g • sugar 8.1g • fibre 3.6g • salt 0.1g • GI low
- 200g (7oz) mixed shelled nuts (whole almonds, skinned hazelnuts and pecans)
- 200g (7oz) jumbo oats
- 100g (3½ oz) mixed whole seeds (such as sesame seeds, sunflower seeds, pumpkin seeds and flax seeds)
- 50ml (2 fl oz) rapeseed, grapeseed or sunflower oil
- 3 tbsp clear honey or maple syrup
- 2 tbsp light tahini paste
- ½ tsp ground cinnamon
- 1 tsp vanilla extract or bean paste
- Finely grated zest of 1 orange
- 25g (1oz) desiccated coconut
- 200g (7 oz) fresh raspberries
- 200g-250g (7-9 oz) low-fat yogurt
- Preheat the oven to 170°C (335°F/Gas 3). Very roughly chop the nuts so that they stay in nice chunky pieces. Mix the oats, nuts and seeds together in a mixing bowl.
- Warm the oil, honey or syrup, tahini paste, cinnamon, vanilla extract or paste, and orange zest together in a small pan, stirring over a low heat until smooth. Add to the dry ingredients and mix together well, then scrunch it together a little with your hands to encourage the mixture to stick together in small lumps.
- Spread the mixture evenly in a thin layer over a large baking tray lined with non-stick baking paper and bake for 10–15 minutes, lifting and turning the mixture over halfway through cooking, taking care not to break up the lumps.
- Remove from the oven, scatter over the desiccated coconut and bake for a further 4–5 minutes, by which time everything should be nicely golden.
- Remove from the oven and leave untouched until completely cold. Store in an airtight container.
- To serve, set aside 4 of the raspberries if you wish and coarsely crush the remainder up against the side of a bowl with the back of a fork. Spoon some into the bottom of 4 small tumblers or pots, spoon over the yoghurt and top each with 25g (1 oz) of the granola. Decorate with the whole raspberries if using.
* The nutritional values for each recipe are estimates only and may vary depending on brand of ingredients used and natural biological variations in the composition of natural foods.
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