Granola with blueberry compote
Serves 8 | prep 20 mins | total time
Granola with blueberry compote
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Serves 8 | prep 20 mins | total time
Rate
Nutritional information (per serving)
Calories
394Kcal
Fat
17gr
Saturates
4gr
Carbs
49gr
Sugars
28gr
Fibre
7gr
Protein
8gr
Salt
0.1gr
Ingredients
- 500g whole rolled porridge oats
- 75g desiccated coconut
- 50g pumpkin seeds
- 50g sunflower seeds
- 100g skin-on almonds, roughly chopped
- 100g pecans, roughly chopped
- 200ml agave nectar (or maple syrup)
- 100g dried apricots, chopped
- 100g dried figs, chopped
- 100g dried cherries
For the blueberry compote
- 400g blueberries
- 200ml elderflower cordial
Step by step
Get ahead
Make the granola and compote up to 3 days ahead; store the granola in an airtight container and the compote in the fridge.
- Preheat the oven to 150°C, fan 130°C, gas 2. Put the oats, coconut, seeds and nuts in a bowl and mix to combine. Spread the mixture out in a large tin. Drizzle over the agave nectar and turn the mixture to coat. Bake for 45 minutes, stirring now and then.
- Tip the baked granola into a bowl, stir in the chopped dried fruit and cherries; leave to cool.
- For the compote, put the blueberries and cordial into a pan over a low heat for 5-10 minutes until softened. Tip into a bowl; cool.
-
Tip This will make double the granola you need, but it keeps well so it's worth making a decent-sized batch.
- Serve the granola with the blueberry compote and Greek yogurt.
