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Grapefruit granola recipe

1 rating

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
249 calories / serving
Vegetarian
Dairy-free

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
100g flaked almonds
50g shelled pistachios, roughly chopped
100g 4-seed mix
Greek-style yogurt (optional)
brûléed grapefruit (optional, see tip)

Each serving contains

Energy
1040kj
249kcal 12%
Fat
12g 18%
Saturates
1g 7%
Sugars
8g 9%
Salt
0.1g 1%

of the reference intake
Carbohydrate 24.2g Protein 8g 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