For the granola
- 250g rolled oats
- 75g unsalted cashews, roughly chopped
- 50g pumpkin seeds
- 1tbsp chia seeds
- 1tsp ground cinnamon
- 1tsp vanilla bean extract
- 3tbsp maple syrup
To serve (per serving)
- 2tbsp fat-free Greek yogurt
- 2 handfuls fresh or thawed frozen berries and ½ fresh fig, halved (optional)
- Heat the oven to 150°C/fan 130°C/gas 2 and line a large baking sheet with baking paper.
- Combine the oats, cashews, pumpkin seeds, chia seeds and cinnamon in a large bowl. Add the vanilla bean extract and maple syrup, then stir to coat.
- Spread the mixture evenly over the prepared baking sheet, then bake in the middle of the oven for 20–25 min until crisp and golden. Give the mixture a stir halfway through so that it bakes evenly.
- Remove the granola from the oven and leave to cool, then store in an airtight container (it will keep for up to a month).
- To serve, spoon a portion of granola into a bowl with the yogurt, berries and fig pieces, if using.
TIP If you need to follow a gluten-free diet, check the label on the oats you choose – it will say if they’re suitable.
Nutrition scientist Bridget Benelam says: ‘Oats are a whole grain and high in fibre, specifically beta-glucan – cheery news, as they’ve been shown to help maintain a healthy blood cholesterol level. Adding crunchy nuts and seeds will boost the nutrient content of this breakfast cereal, with the cashew nuts, pumpkin seeds and chia seeds providing minerals such as iron, zinc, magnesium and potassium.’