At WW all your favourite foods are on the menu.
Porridge granola with raspberries
This twist on your usual bowl of porridge is the perfect start to your working day. To save time, it can be made up to three weeks ahead!
Kelkin Gluten Free Porridge 120g
Sesame Seeds 1 tablespoon
Almonds 25g, flaked
Ground Cinnamon ½ teaspoon, level
Egg white, raw 1 individual
Honey 2 tablespoons, level
Almond Extract 1 ml, (optional)
Dried Apple Slices 25g, chopped
0% fat natural Greek yogurt 600g
- Preheat the oven to 150°C, fan 130°C, gas mark 2. Line a large baking sheet with nonstick baking paper.
- In a large bowl, mix together the oats, sesame seeds, almonds and cinnamon. In a separate small bowl, whisk the egg white until frothy, add the honey and almond extract (if using) and whisk again. Add the egg white mixture to the oat mixture and combine. Stir in the apple and scatter the granola over the prepared baking tray.
- Bake for 25-30 minutes, or until golden, stirring once. Allow to cool on the tray then serve with the yogurt and a handful of raspberries.