Poached Autumn Fruits & Granola Recipe

Focused around orchard fruits and comforting textures, this Poached Autumn Fruits & Granola recipe is incredibly healthy, well balanced and nutritious.

10 Mins 60 Mins plus cooling time Easy 8 Servings

Image: Nicola Wilkinson

Ingredients

For the Granola

4 cups of wholegrain jumbo rolled oats
⅔ cup cashews and peanuts
½ cup pumpkin seeds and sesame seeds
½ cup raisins
½ cup maple syrup
¼ cup toasted sesame oil
¼ cup olive oil
Zest of 1 orange
½ tsp vanilla powder
½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground turmeric
1 tbsp cacao nibs
¾ tsp salt
1 dessert spoon stevia (or your preferred sweetener/sugar)

For the Poached fruits

4 pears
5 apples
1 tsp ground cinnamon
½ tsp ground nutmeg
Juice of ½ orange
A splash of water
½ tbsp. stevia (or your preferred sweetener/sugar)
Greek yoghurt to serve (I use Fage Total 0% fat Greek yoghurt which is naturally high in protein and low in sugar)

Method

For the granola

Crush the cashews and peanuts to break them in smaller pieces (you could use a pestle and mortar or a rolling pin to do this).
Now put these and all of the other dry ingredients from the granola list (except for the raisins and cacao nibs) in a large bowl.
Stir well to mix everything together.
Now add the maple syrup, olive oil, toasted sesame oil, and the orange zest, and use your hands to thoroughly mix until all of the dried ingredients are well combined with the oil and syrup.
Line a large metal tray with foil and tip the granola mixture out on to it.
Spread it out so that it gets evenly toasted but try to keep it relatively well compacted in order for some of it to stick together to create clusters.
Place the tray in a preheated oven (160°C) and allow to bake for 20-24 minutes, taking it out halfway through to mix it up and ensure an even bake.
When golden, remove from the oven and set aside to cool.
Once cooled, mix the raisins and cacao nibs through the rest of the granola.
You can now keep this in an airtight container to use as and when you like.

For the poached fruits

Cut the apples and pears into slim wedges and place in a large thick-bottomed pan.
Add the spices, sweetener, orange juice and water.
Place on a moderate heat.
Once the liquid is gently boiling, place the lid on the pan and turn the heat down to gently poach the fruits, stirring occasionally to ensure it all gets evenly cooked.
Once the fruits have softened and the liquid has thickened you will know it’s ready. This may take around 15-30 mins, so keep an eye on it.

Once the fruit is ready you can either serve it hot as an autumn dessert with the granola on top and some custard drizzled over, or allow the fruit to cool and store in the fridge to serve with Greek yoghurt and top with the granola for a healthy and delicious breakfast

Recipe notes by Nicola Wilkinson

As October has arrived with its rich colours and warming flavours I decided to create a deliciously sweet and Autumn spiced dish, which you can use as a breakfast or healthy dessert.

Focused around orchard fruits and comforting textures, this dish is also incredibly healthy, well balanced and nutritious. I have replaced the high amounts of sugar and saturated fat ordinarily used to make granola and poached fruit, with a small amount of maple syrup, sweet orange, natural stevia sweetener, and oils rich in unsaturated fat.

To explore October’s seasonal bounty try using the following this month: apples and pears (several varieties), sweetcorn, beetroot, artichoke, butternut squash, celeriac, celery, chicory, chillies, courgettes, fennel, garlic, kale, parsnips, swede, turnips, plums, potatoes, quince, blackberries, chestnuts, broccoli, cauliflower, leeks, and many more.