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Toasted Nut and Seed Granola with Yoghurt and Berries

Written by

Groot Frik

in

AuthorGroot Frik
DifficultyBeginner

Crunchy clusters of almonds, walnuts and seeds, lightly spiced with cinnamon and vanilla, with no grains or added sugar. Serve with yoghurt and fresh berries.

Yields1 Serving
Prep Time10 minsCook Time25 minsTotal Time35 mins

 100 g Almondsroughly chopped
 50 g Walnutsroughly chopped
 40 g Pepitas
 50 g Sunflower seeds
 40 g Whole linseed (flaxseed)about ¼ cup
 30 g Chia seedsabout 2 tbsp
 1 Egg white30 g, lightly beaten
 15 ml Extra-virgin olive oil
 2 tsp Ground cinnamon4 g
 5 ml Pure vanilla extract
 0.25 tsp Pure stevia or monk fruit powder
 Salt
 70 g Natural or Greek yoghurt3% fat or less, to serve per bowl
 60 g Strawberries or raspberriesto serve per bowl

1

Preheat the oven to 160°C (140°C fan) and line a large tray with baking paper.

2

Mix the almonds, walnuts, pepitas, sunflower seeds, linseed, chia, cinnamon, sweetener and salt in a large bowl.

3

Whisk the egg white, olive oil and vanilla until frothy, then stir through the nut mixture until everything is coated.

4

Spread over the tray in an even layer and press down lightly.

5

Bake for 20–25 minutes, stirring once halfway, until golden. Cool completely on the tray, then break into clusters.

6

Serve about 3 heaped tablespoons (28 g) of granola per bowl with 70 g yoghurt and 60 g berries.

CategoryDiet

Ingredients

 100 g Almondsroughly chopped
 50 g Walnutsroughly chopped
 40 g Pepitas
 50 g Sunflower seeds
 40 g Whole linseed (flaxseed)about ¼ cup
 30 g Chia seedsabout 2 tbsp
 1 Egg white30 g, lightly beaten
 15 ml Extra-virgin olive oil
 2 tsp Ground cinnamon4 g
 5 ml Pure vanilla extract
 0.25 tsp Pure stevia or monk fruit powder
 Salt
 70 g Natural or Greek yoghurt3% fat or less, to serve per bowl
 60 g Strawberries or raspberriesto serve per bowl

Directions

1

Preheat the oven to 160°C (140°C fan) and line a large tray with baking paper.

2

Mix the almonds, walnuts, pepitas, sunflower seeds, linseed, chia, cinnamon, sweetener and salt in a large bowl.

3

Whisk the egg white, olive oil and vanilla until frothy, then stir through the nut mixture until everything is coated.

4

Spread over the tray in an even layer and press down lightly.

5

Bake for 20–25 minutes, stirring once halfway, until golden. Cool completely on the tray, then break into clusters.

6

Serve about 3 heaped tablespoons (28 g) of granola per bowl with 70 g yoghurt and 60 g berries.

Toasted Nut and Seed Granola with Yoghurt and Berries
IngredientsDirections

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