Almond Croissant Granola with Raspberry Chia Pudding (Edit recipe)

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Crunchy almond croissant granola clusters that turn out crispy and chewy. Naturally sweet, high in protein, and packed with fibre, omega-3s and healthy fats to keep you feeling energised and satisfied. Raspberries balance the rich almond flavour, while the granola adds a buttery, toasted crunch in every bite. Just 12 minutes in the oven, I make this almost every day!

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PREP TIME

5 minutes

COOK TIME

15 minutes

INGREDIENTS

16

Serves: 2

Ingredients

Almond Croissant Granola

0.75 cup Oats, Rolled
2 Tbsp Almond Flour
3 Tbsp Almonds
1 Tbsp Brown Sugar
2 Tbsp Honey
1 Tbsp Butter, Unsalted
1 pinch Salt
1 Tbsp Egg Whites

Raspberry Chia Pudding

To serve

0.5 cup Plain Greek Yogurt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the Chia pudding: At least one hour in advance or the night before; mix all together and set in the fridge
Make the Almond Croissant Granola: Mix together, in a bowl
Spread on a baking tray lined with baking paper, forming clumps spaced apart, some smaller (will become crunchy) and larger (which will become chewy)
Bake at 180 degrees celsius for 12 minutes until golden

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	775
Fat:	33 g
Carbohydrates:	98 g
Protein:	29 g
Cholesterol:	25 g
Sodium:	259 mg
Fiber:	20 g
Sugars:	33 g
Sugar Alcohol:	0 g
Calculated per serving.