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


This recipe makes around 300g.

  • 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


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