Thursday, 18 April 2013 - , , , , , 0 comments

RECIPE : Homemade Granola

If you are partial to a little crunchy cluster of toasted delight on your yoghurt, cereal or ice cream, you'll know that granola is traditionally high in propoints/calories. It's quite challenging to lower the values on this type of treat, as you need sweetness and sticky binding ingredients....but I hope you'll agree that my recipe hits the right spot at 2pp/approx.100kcal for a 20g serving.
You might think it seems strange to see meringue in the ingredients list, but I thought it would be a great way to add sweetness, bulk and stickiness at the same time. As an aid for combining the dry ingredients it works really well!
It does make my granola very sweet, but I like it like that, especially over natural yoghurt. Shop bought individual meringue nests are pretty inexpensive and often seem to be on a deal.


My recipe works out to;

2pp/approx.100kcal for a 20g serving
2 servings=5pp
3 servings=7pp
4 servings=9pp
5 servings=12pp
6 servings=14pp

so keep it as a little treat!


You Will Need : (For six 20g servings)

60g porridge oats
2 individual meringue nests

2 tablespoons  evaporated semi skimmed milk
(this is a light version)

4 teaspoons runny honey
10g toasted flaked almonds


15g raisins (Small snack box size)
This amount doesn't affect the pp's in a 20g portion size. Calorie counters need to add approx.7kcal per portion.


1/2 a teaspoon of cinnamon sprinkled over gives it a mellow spicy flavour.


Weigh the oats into a large mixing bowl.

Pop the meringue nests on top.

Crush the meringue into uneven chunks. This helps to form large and small clusters in the finished granola.

Measure the honey accurately.

Add to the mixture.

Measure the evaporated milk into the mixture. Transfer any unused milk into a small dish or plastic container and pop in the fridge. It has a short shelf life once opened, so buy the smallest tin you can. This one was 170g.

Mix really well so that everything is coated evenly. If you are using raisins, add them now. The mixture should be slightly sticky and clumpy with no milky residue.

Line a baking tray with baking parchment and spread the mixture in a even layer.
Bake at 180 degrees centigrade for 8-10 minutes.

After this amount of time, it should be turning a beautiful golden brown and forming separated little nuggets of crisp toastiness.

Using a spatula or fish slice, gently turn the granola and move it around on the baking sheet to expose any pale sections, separating the mixture out a little.

Bake for a further 2 minutes, just to even out the colour. Watch carefully as it's easy to burn at this stage. You're looking for an even, golden, toasted finish. You should have varying sizes of granola.

Allow to cool thoroughly, then weigh into portion sizes. My mixture made 6 portions at 20g each, but this may vary. Just weigh the whole amount then divide by 6 to get your portion size.

I can't recommend highly enough that you do this as soon as the mixture is cool, because it smells divine and it's so easy to keep nibbling a cluster or more! Before long you'll have eaten a propoint or two without realising.
If you don't have any dinky little pots like mine, weigh into small plastic bags and label with a pen. Then you have a delicious homemade treat to keep in the larder for a yummy breakfast crunch, 'Smash & Grab' moment or a special dessert topping.
This should keep fresh for a few days.


Gorgeous Granola.



Use to jazz up a low fat yoghurt.

Fabulous with fresh fruit and low fat yoghurt or ice cream.




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