-
-
Add this recipe to your binder
This recipe is in your binder
-
Grapefruit granola recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
3 ratings
Advertisement promotion with Arla
Upgrade your granola bowl with a citrus twist. Seasonal grapefruit juice mixed with honey and vanilla adds a lovely sweetness to the nuts and oats. It's a great topping for your morning yogurt or porridge. See method
Ingredients
- 2 red grapefruits, zested and juiced (about 300ml juice)
- 50ml clear honey or maple syrup, plus extra (optional)
- 1 tsp vanilla extract
- 300g Tesco Finest porridge oats
- 90g flaked almonds
- 50g shelled pistachios, roughly chopped
- 100g 4-seed mix
- Arla Protein Passionfruit & Papaya Yogurt, to serve
- brûléed grapefruit (optional, see tip)
Perfect with:
-
Arla Protein Yogurt - Passionfruit & Papaya 200g
Each serving contains
-
Energy
1120kj
267kcal
13%
-
Fat
12g
17%
-
Saturates
1g
7%
-
Sugars
10g
11%
-
Salt
0.1g
2%
of the reference intake
Carbohydrate 26.4g
Protein 11.2g
Fibre 4.7g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C and line 2 baking trays with nonstick baking paper. Put the grapefruit juice in a saucepan; bring to the boil. Bubble for 5 mins or until reduced by half. Stir in the honey and vanilla, then add the grapefruit zest, oats, nuts, seeds and a pinch of salt; stir to coat.
- Spread the mixture across the trays and bake for 25-30 mins, stirring every 10 mins, until toasted. Leave to cool. Serve with yogurt, a drizzle of honey and brûléed grapefruit, if you like.
Tip: For brûléed grapefruit, halve a red grapefruit and trim a little from the bottom. Leave cut-side down on kitchen paper for 5-10 mins to dry; remove seeds. Sprinkle each half with 1 tbsp caster sugar, then grill for 5-10 mins on a foil-lined tray until golden and caramelised.
See more Breakfast recipes