Apricot, mixed seed and vanilla muesli
This is an incredibly easy and super-healthy breakfast to prepare, yet it’s bursting with goodness. The nuts and seeds in this breakfast provide healthy polyunsaturated fatty acids and a great range of vitamins and minerals.
Prep time: 10 minutes
Serves: 22 x 45g servings
This dish is: vegetarian and vegan ◦ high in fibre, protein and vitamin C ◦ a source of iron and folic acid
Allergens: oats ◦ almonds ◦ sesame seeds ◦ gluten ◦ sulphites
Ingredients
- 400g porridge oats
- 75g dried apricots, roughly chopped
- 75g dates, roughly chopped
- 150g whole almonds
- 175g mixed seeds (like pumpkin, sunflower, linseed, poppy and sesame seeds)
- 50g toasted flaked almonds
- Seeds from 1 vanilla pod
Method
- Mix all of the ingredients together in a large bowl.
- Pour into an airtight container.
- Serve with almond milk.
Nutritionist's tip
Unless allergic, expectant mums can include nuts in their pregnancy diet. There’s a possibility that eating nuts while pregnant may decrease the likelihood of your baby developing allergies as a child1.
Nutritional benefits
- Oats contain fibre to help with any constipation caused by hormonal changes2
- Apricots feature iron, ensuring your baby receives the necessary oxygen and nutrients in pregnancy3
- Almonds contain folic acid which can help reduce the risk of neural tube defects such as spina bifida. The NHS recommends taking a folic acid supplement in addition to eating foods high in folic acid during pregnancy4
| Nutrition value | Amount | % Reference nutrient intake |
|---|---|---|
| Energy | 214kcal | 11% |
| Fat | 12g |
17% |
| Saturates | 1.3g |
7% |
| Sugars | 4.5g | 5% |
| Salt | 0.18g |
3% |
Nutritional claims are based on single-portion analysis.
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Healthy, tasty recipes by chef Lorraine Pascale and our team of nutritionists
Last reviewed: 28th July 2020
Reviewed by Nutricia’s Medical and Scientific Affairs Team
