Catherine pops by RTÉ Today in Cork and makes this excellent breakfast food or dessert sprinkle


  • 2 tblsp rapeseed oil
  • 3 tblsp honey
  • 250 g porridge oats
  • 3 tblsp sunflower seeds
  • 3 tblsp sesame seeds
  • 3 tblsp pumpkin seeds
  • 3 tblsp pistachio, roughly chopped
  • 3 tblsp desiccated coconut
  • 3 tblsp raisins
  • 8 dried apricot halves, diced
  • 150 ml natural yoghurt, to serve
  • poached plums, to serve


  • Heat the oven to 180°C (Fan 160°C/Gas 4).
  • To prepare the granola, mix the oil, and honey in a large bowl. Add in all the remaining ingredients, except the coconut, raisins and apricots, and mix well.
  • Pour the mix onto a large baking tray and spread evenly. Bake for about 20 minutes, then mix in the coconut, apricots and raisins and bake for a further 5 minutes. Keep an eye on this mixture and stir from time to time, as it can burn around the edges.
  • Remove from the oven and allow to cool completely.
  • To serve, layer granola, a few spoons of natural yoghurt and plum compote into glass bowls. Repeat this process, ending with a layer of yoghurt. Spoon over a little plum compote in the centre.


This recipe makes around 300g.

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