© 2017 Ching He Huang. All rights reserved.

Winter Flavour-Burst Fruits With Home-Made Honey Cinnamon Granola And Almond Milk

  1. Serves : 5
  2. Preparation time 20 Minutes
  3. Cooking time 5 Minutes
per serving

Cals


356.00

Protein (g)


8.20

Carbs (g)


49.80

Sugars (g)


27.60

Fat (g)


15.00

Sat Fat (g)


2.60

Fibre (g)


10.00

Sodium (mg)


6.80

Source from

Eat Clean: Wok Yourself to Health

About the recipe

main courses

This is a great crunchy breakfast treat or takeaway snack that is perfect for active days. The recipe delivers a combination of sustained energy from the toasted oats and plenty of nutrients from the fruit. Plums, pears and apples have a low glycemic index rating, meaning that they release energy slowly and keep blood sugar stable. They are also all high in fibre, making you feel full. Almonds are packed with protein to help grow and repair your muscles, which means that your body is burning more calories every minute of the day.

For the granola
  • Coconut oil 1 tablespoon
  • Honey 50g/2oz
  • Rolled oats 150g/5oz
  • Ground cinnamon ½ teaspoon
To serve
  • Ripe plum ½, stoned and sliced into quarters
  • Ripe pear ½, cored and sliced into quarters
  • Ripe apple ½, cored and sliced into quarters
  • Whole unblanched almonds 1 small handful, roughly chopped
  • Cold almond milk 100ml/3½fl oz

Steps

  • Preheat the oven to 180ºC/350ºF/gas mark 4. To make the granola, heat the coconut oil in a medium wok or pan, then add the honey, tip in the oats and cinnamon and stir to coat well. Once combined, transfer to a baking tray, spreading it out evenly, and bake for 20 minutes, turning the mixture halfway through, until golden. Remove from the oven and leave to cool. Once cooled, you can store the granola in an airtight container for up to three weeks.
  • To serve with the fruits, place the fruits in a small bowl and sprinkle with 2–3 tablespoons of the home- made granola and the almonds, then pour in the almond milk and eat immediately.
For the granola
  • Coconut oil 1 tablespoon
  • Honey 50g/2oz
  • Rolled oats 150g/5oz
  • Ground cinnamon ½ teaspoon
To serve
  • Ripe plum ½, stoned and sliced into quarters
  • Ripe pear ½, cored and sliced into quarters
  • Ripe apple ½, cored and sliced into quarters
  • Whole unblanched almonds 1 small handful, roughly chopped
  • Cold almond milk 100ml/3½fl oz