Meals and Courses

  • 200 g (7 oz) buckwheat flakes
  • 25 g (1 oz) sunflower seeds, toasted
  • 25 g (1 oz) pumpkin seeds, toasted
  • 25 g (1 oz) sesame seeds, toasted
  • 2 tablespoons flax seeds
  • 100 g (3½ oz) mixed nuts, roughly chopped
  • 3 tablespoons runny honey
  • 2 tablespoons sunflower oil
  • 50 g (2 oz) ready-to-eat dried apricots, sliced
  • handful of dried blueberries
  • handful of dried cranberries
  • 125 g (4 oz) fresh blueberries
  • 125 g (4 oz) fresh strawberries, hulled
  • 1 tablespoon caster sugar
  • 125 ml (4 fl oz) natural yogurt

Mix together the buckwheat flakes, all the seeds and the nuts in a large bowl. Gently heat the honey and oil in a small saucepan, then pour into the bowl and stir to coat the mixture.

Spread the granola on a baking sheet and cook in a preheated oven, 150°C (300°F), Gas Mark 2, for about 30 minutes.

Remove from the oven and break up any large lumps. Place in a large bowl and stir in all the dried fruits. Leave to cool, then store in an airtight container for up to 1–2 weeks.

Put the the blueberries, strawberries and sugar in a saucepan with a little water and gently simmer for about 5 minutes until softened. Leave to cool. To serve, spoon the fruit compote in a bowl with the yogurt and sprinkle with the granola.

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