After making a ginormous batch of elderflower cordial last week, I have been trying to find inventive new ways to use it in all its fragrant-loveliness. The lemon and elderflower cheesecake muffins were a huge success, but unfortunately were all eaten too quickly for me to even take a photo! This granola on the other hand, was somehow spared for just enough time for me to take this shot.
I love making a big batch of granola because it provides a great start to the day for the whole family. It’s not laden with refined sugars like the shop-bought version and actually helps keep blood sugar levels stable due to its high fibre and protein content. One portion provides 303 calories, 7g of plant-based protein and 4g of fibre; not to mention over a quarter of my daily Vitamin A requirements. It is also delicious sprinkled on top of some yogurt or a chia pudding for a sweet-but-not-too-sweet mid-afternoon pick me up.
Another reason I like making this healthy granola is because you don’t need to obsess about exact quantities, which is a lovely change from most recipes. It’s more like ‘a little bit of this and a little bit of that’ depending on what I have available in my cupboards at the time. By constantly switching up the type of oats, nuts, seeds, dried fruits and flavours I use, it ensures that not only I won’t get bored, but it also gives a greater nutritional variety as opposed to having the exact same breakfast every day.
Options for the oaty base:
Jumbo wholegrain oats
Options for the nut/seed combo:
Options for the dried fruits:
Dried apple rings
I also like change up the flavours too, with this being the first time I experimented using elderflower cordial (see my previous post on how to make a low-sugar version).
· 250g Wholegrain Oats
· 180g Mixed Nuts & Seeds (I used Flaked Almonds, Hazelnuts, Pumpkin Seeds and Buckwheat Groats)
· 45ml Elderflower Cordial (see my last post for the recipe)
· 15ml Water
· 80g Coconut Oil
· 100g Dried Fruit of your choice (I used Dried Cherries and Goji Berries)
· Preheat the oven to 180 degrees.
· Mix together all of the oats, nuts, seeds and buckwheat groats. and distribute evenly between 2 roasting dishes.
· In a small saucepan, add the coconut oil, elderflower cordial and water; and heat for 5 minutes.
· Spoon by spoon, pour the liquid over the nutty oat mixture, and combine well, making sure that it is all coated.
· Cook in the oven for half an hour or until brown and nicely toasted, mixing frequently to prevent burning and to create an even colour.
· Once cooled, add the goji berries and dried cherries and store in a large airtight container.
· Will keep for 3 weeks.
Calories – 303
Protein – 7g
Fat – 18g
Carbohydrates – 25g
Fibre – 4g
Vitamin A – 26%