Healthy Homemade Prune and Orange Granola with Nuts and Seeds Recipe

Introduction

This healthy homemade granola is a deliciously wholesome way to start your day. Packed with oats, seeds, almonds, and naturally sweetened with prunes and orange, it pairs perfectly with creamy yogurt for a satisfying breakfast or snack.

Ingredients

• 290g can pitted prunes in natural juice, drained
• 1 orange, zested and juiced
• 2 tbsp tahini
• 350g oats
• 25g flaked almonds
• 25g sunflower seeds
• 25g pumpkin seeds
• 2 x 400g pots fortified soya or plain bio yogurt

Instructions

1. Step 1: Heat the oven to 200°C (180°C fan/gas mark 6) and line a large baking tray with baking parchment.
2. Step 2: In a small bowl, combine the drained prunes, orange zest, orange juice, and tahini. Mash together until it forms a thick paste.
3. Step 3: Place the oats in a large bowl, then add the prune mixture. Knead everything together with your hands, like making a crumble topping, until the oats are fully coated and sticky.
4. Step 4: Spread the oat mixture evenly on the prepared baking tray. Bake for 20 minutes, turning the granola every 5 minutes to ensure even cooking and to release moisture.
5. Step 5: Remove the tray from the oven and add the flaked almonds, sunflower seeds, and pumpkin seeds. Toss quickly to mix and help cool the granola.
6. Step 6: Let the granola cool completely on the tray. Once cooled, it can be stored or served immediately with yogurt.
7. Step 7: Serve 50g of granola with 100g of soya or bio yogurt per portion.

Tips & Variations

• For extra crunch, add a handful of chopped nuts like walnuts or pecans before baking.
• Swap the prunes for dried apricots or dates to vary the sweetness and flavor.
• Use maple syrup or honey instead of tahini for a different sweetness profile.
• Try adding a teaspoon of cinnamon or vanilla extract to the prune mixture for enhanced aroma.

Storage

Store the granola in an airtight container at room temperature for up to two weeks. To enjoy, simply scoop out your desired serving and pair with fresh yogurt. If you prefer it warm, gently toast the granola in a dry pan for a couple of minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other seeds instead of sunflower or pumpkin seeds?

Yes, feel free to substitute with chia seeds, flaxseeds, or hemp seeds based on your preference or what you have on hand.

Is this granola suitable for vegans?

Absolutely. Using fortified soya yogurt and tahini keeps this recipe completely plant-based and vegan-friendly.

Healthy Homemade Prune and Orange Granola with Nuts and Seeds Recipe

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★★★★★

4.4 from 145 reviews

• Author: Jack
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This healthy homemade granola recipe combines naturally sweetened prunes with zesty orange and nutty tahini, baked until perfectly golden and crunchy. Mixed with oats, almonds, sunflower, and pumpkin seeds, it offers a nutrient-dense breakfast or snack served best with creamy fortified soya or plain bio yogurt. It’s a wholesome, fiber-rich option that can be stored for up to two weeks.

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Ingredients

Scale 1x2x3x

Fruit and Mix

• 290g can pitted prunes in natural juice, drained
• 1 orange, zested and juiced
• 2 tbsp tahini

Dry Ingredients

• 350g oats
• 25g flaked almonds
• 25g sunflower seeds
• 25g pumpkin seeds

To Serve

• 2 x 400g pots fortified soya or plain bio yogurt

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Instructions

1. Preheat oven and prepare tray: Heat the oven to 200°C (180°C fan) or gas mark 6. Line a large baking tray with baking parchment to prevent sticking.
2. Make prune and orange paste: In a small bowl, combine the drained prunes, orange zest, and orange juice. Add the tahini, then mash everything together thoroughly until a sticky paste forms.
3. Mix with oats: Place the oats in a large bowl, pour in the prune mixture, and knead the ingredients together using your hands as if making a crumble topping. Ensure all oats are evenly coated and sticky.
4. Bake the granola base: Spread the oat mixture evenly onto the prepared baking tray. Bake in the preheated oven for 20 minutes, stirring and turning the oats every 5 minutes to promote even cooking and to allow steam to escape.
5. Add nuts and seeds: Remove the baking tray from the oven and stir in the flaked almonds, sunflower seeds, and pumpkin seeds. Toss quickly to combine and help the mixture cool.
6. Cool completely: Allow the granola to cool completely on the tray. Once cool, it will become crunchy and can be stored in an airtight container for up to two weeks.
7. Serve: Measure out 50g of the granola per serving and enjoy with 100g of fortified soya yogurt or plain bio yogurt for a delicious and healthy breakfast or snack.

Notes

• This granola keeps fresh in an airtight container for up to two weeks.
• Tahini adds a unique nutty flavor and healthy fats but you can substitute with almond butter if preferred.
• For added sweetness, you can drizzle a little honey or maple syrup if desired.
• Toast the almonds and seeds lightly beforehand for extra crunch and flavor variation.
• Using fortified soya yogurt boosts calcium and protein, making it a nutritious pairing.
• The recipe is naturally gluten-free if using certified gluten-free oats.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: International

Keywords: healthy granola, homemade granola, baked granola, prune granola, tahini granola, vegetarian breakfast, nutritious granola