Grapefruit granola recipe
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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- Serves 600g (12 x 50g servings)
- Takes 35 mins
- 267 calories / serving
- Dairy-free
- Vegetarian
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)
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Shop ingredientsEach serving contains
- Energy
- 1120kJ 267.0kcal
- Fat
- 12g
- Saturates
- 1g
- Salt
- 0.1g
- Sugars
- 10g
of the Reference intake
Carbohydrate 26.4gProtein 11.2gFibre 4.7g
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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
