Maggie Beer

Almond and Orange Glaze Granola with Yoghurt

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Step 1: Preheat the oven to 180C.

Step 2: For the Spiced Orange Glaze, combine the marmalade and Verjuice in a small saucepan and heat gently stirring until syrup consistency. Remove from heat.

Step 3: Combine the rolled oats, almonds, egg white, icing sugar and Spiced Orange Glaze in a large mixing bowl. Once the oats and almonds are coated, turn mix out onto a non-stick baking tray and spread evenly.

Step 4: Cook for 15-20 minutes, stirring every 5 minutes. Remove from oven and allow to cool.

Step 5: To serve, place pears, Verjuice and water into a heatproof bowl. Place into the microwave on a defrost setting for 10 minutes.

Step 6: Allow the pears to steep for 10 minutes and then drain, reserving the liquid.  Pat the pears dry with some paper towel.

Step 7: Chop the pears into 1cm square pieces and mix through the granola.

Step 8: Place granola into serving cups or bowls. Top with yoghurt and fresh peach slices. Serve with a small jug of the poaching liquid to pour over the granola and fruit if desired.


Spiced Orange Glaze

  1. 20ml 1 tbspn Seville Marmalade
  2. 20ml 1 tbspn Verjuice


  1. 150g almonds slivered
  2. 1 tbspn free range egg white lightly whisked
  3. 1 tbspn icing sugar

To Serve

  1. 100ml water
  2. 2 1/2 Cup natural yoghurt
  3. 3 peaches sliced

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