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Granola with blueberry compote
Serves: 8
Prep time: 20 minsTotal time: 
If you would like this to be a gluten-free recipe, please ensure your oats are guaranteed gluten-free. / Recipe photograph by Martin Poole
Granola with blueberry compote
Serves: 8
Prep time: 20 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
394Kcal
Fat
17gr
Saturates
4gr
Carbs
49gr
Sugars
28gr
Fibre
7gr
Protein
8gr
Salt
0.1gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
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.TipThis 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.